Crispy Pata

Ingredients

• 1 whole pork leg
• 1 cup vinegar
• 1 can (12 ounces) 7-up or Sprite
• 1 head garlic, peeled and minced
• 1 tablespoon peppercorns
• 3 bay leaves
• salt
• 5 cups oil
• 1 cup vinegar
• 1/4 soy sauce
• 2 shallots, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 Thai chili peppers, peeled and minced
• salt and pepper to taste

Steps

1. 1

   With a knife, scrape any stray hairs on pork leg and trim off nails.

2. 2

   In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and 1/3 cup salt. Bring to a boil, skimming scum that may accumulate on top.

3. 3

   Lower heat, cover, and then simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.

4. 4

   Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch.

5. 5

   Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.

6. 6

   In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.

7. 7

   Gently add pork leg and deep-fry, turning as needed, until golden.

8. 8

   Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.

9. 9

   In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers, and salt and pepper to taste. Stir well.