Filipino Crispy Pata

Instructions

1. Prepare the pork leg
   Clean the pork leg thoroughly, removing any hair. If desired, ask your butcher to cut through the bone but keep the skin intact to make serving easier later.
2. Boil the pork leg
   In a large pot, combine the pork leg, garlic, bay leaves, peppercorns, soy sauce, salt, vinegar, onion, and fish sauce. Add enough water to cover the pork leg completely. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours or until the meat is very tender but not falling off the bone.
3. Drain and dry
   Remove the pork leg from the pot and drain well. Let it cool completely. Refrigerate uncovered for at least 3 hours or overnight to dry out the skin. This is crucial for achieving the crispy texture.
4. Prepare for frying
   Take the pork leg out of the refrigerator and let it come to room temperature. Rub the skin with iced water and pat dry thoroughly with paper towels. Prick the skin all over with a fork or skewer to prevent it from bursting during frying.
5. Deep fry the pork leg
   Heat oil in a large, deep pot to 350-375°F (180-190°C). The pot should be large enough so that the oil comes up only halfway. Carefully lower the pork leg into the hot oil, skin side down first. Fry until the skin becomes crispy and golden brown, about 10-15 minutes. You may need to turn it occasionally to ensure even cooking.
6. Drain excess oil
   Remove the crispy pata from the oil and drain on paper towels. Let it rest for 5 minutes before chopping.
7. Serve
   Chop the crispy pata into serving pieces using a sharp cleaver. Serve hot with a dipping sauce of soy sauce, vinegar, chopped onions, and chili peppers (sawsawan).