Crispy Pata (Deep-Fried Pigs Knuckles)

Ingredients

1 pork pata (preferably the front), about 700 g. in weight
salt
1 whole garlic
1 whole onion
8 peppercorns
1 bay leaf
3-4 c. of cooking oil

procedure

Clean the pata. Scrape the skin with a knife. Use a kitchen torch or a cigarette lighter to burn any remaining hair. Don’t use a candle–the black smoke will turn the pork rind dark.

Place the pata is a casserole and cover with water. Add the whole garlic, onion, peppercorns and bay leaf. Season with plenty of salt. Set over high heat and bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour to an hour and a half, or until tender. Alternatively, pressure-cook for 30 to 45 minutes from the time the valve starts to turn.

Remove the pata from the broth, draining well. Cool. If you have the time, wrap in foil of cling film and place in the freezer for thirty minutes.

Heat the cooking oil in a wok or deep fryer until it starts to smoke. Gently lower the pata in the hot oil. The oil will spatter, no doubt about that. It is best to immediately cover the wok or fryer. Make sure that the cover has a steam valve to allow the hot steam to escape and to prevent it from condensing back into the oil. Cook the pata until the rind is puffed and golden. My clue is that when the spattering weakens, the pata is ready.

Serve with ensaladang talong (eggplant salad) or atsara (pickled green papaya).

Via: PinoyRecipe