Crispy Pata

 Ingredients:

1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste

Procedures:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion.