INGREDIENTS:
- 1 Pata (front or hind leg of a pig including the knuckles)
- 1 stalk celery
- 1 pc onion
- peppercorn
- 1 tablespoon of salt
- Enough oil for deep frying
- Enough water for boiling
PROCEDURE:
- Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
- Make four to five inch cuts on the sides of the pata.
- On a deep stock pot, place the pata in water with salt, peppercorn, celery and onion. Bring to a boil and simmer for 30 minutes or until tender.
- Remove the pata from the pot and drain. Refrigerate for a few hours.
- In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
For Dip Sauce:
In a bowl, mix the following:
- 3/4 cup of vinegar
- 1/4 cup soy sauce
- 2 cloves of crushed garlic
- 1 head of diced onion
- 1 hot pepper or chili
- 1 tsp sugar
- Salt and pepper to taste.
