Crispy Pata
Crispy and juicy deep fried pig trotters served with a soy-vinegar dip.
Ingredients
Ingredients for the Pork
- 1 whole pork leg approximately 1.7 to 2 kgs with the nails trimmed
- 1 tablespoon peppercorn
- ⅓ cup rock salt
- 1 head garlic cut across into half
- 1 medium onion cut into quarters
- 3 pieces bay leaves
- 6 cups water
- 1 tablespoon lye water
- 1 tablespoon vinegar
- Salt
- 4 cups oil
Ingredients for the Dipping Sauce
- ½ cup vinegar
- 2 tablespoons soy sauce
- ½ teaspoon peppercorn crushed
- 1 small red onion finely chopped
- 1 piece chili labuyo chopped or use chili flakes
Instructions
- Place the pork leg in a pot, ensuring a snug fit.
- Add salt, peppercorn, garlic, onions, and bay leaves. Bring to a boil over high heat.
- Once boiling, cover the pot and reduce the heat to low. Simmer for 1 hour or until the meat and skin are tender. Add water if needed to prevent drying.
- Remove the pork leg, draining excess liquids. Place it on a rack over a pan to let liquids drip. Allow it to rest for 30 minutes.
- Brush the skin with lye water and refrigerate uncovered for at least 5 hours or overnight.
- Brush the skin with vinegar, rub salt, and rest for an additional 30 minutes. Use a kitchen or paper towel to remove excess salt.
- Heat oil in a large, deep pot over medium-high heat. Gently add the pork leg, cover the pot, and wait until splattering sounds subside. Use a splatter screen if available.
- Fry the pork leg until the skin is crispy, turning as needed. This takes about 30 minutes.
- While waiting, combine the ingredients for the dipping sauce in a bowl and adjust it to your preferences.
- Transfer to a plate with paper towels to drain excess oil. Serve warm with vinegar-soy sauce dip.