Crispy Pata

Instructions

1. 1

   Tenderize: Place the pork leg in a very large, heavy pot. Add the crushed garlic, bay leaves, peppercorns, soy sauce, vinegar, and 1/2 cup salt. Cover entirely with water. Bring to a rolling boil, then lower to a gentle simmer. Cook for 1.5 to 2 hours until the meat is fork-tender but the skin is still intact.

2. 2

   Dry Completely: Carefully remove the leg (use two large spatulas so it doesn't break). Place it on a wire rack over a baking sheet. Let it cool. This is the most critical step: let it air-dry uncovered in the refrigerator overnight. The skin must be bone-dry to achieve maximum crispness and reduce dangerous oil splatters.

3. 3

   Score and Rub: Take it out of the fridge. Score the skin in a few places and rub a tablespoon of coarse salt over the dry skin.

4. 4

   Heat the Oil: In a very deep, sturdy pot or wok, heat 6-8 cups of oil to 350°F-375°F (175°C-190°C). Have a heavy lid ready to use as a shield.

5. 5

   Deep Fry: Carefully slide the pork leg into the hot oil. Step back immediately as it will pop violently. Fry for 15-20 minutes, ladling hot oil over any exposed parts, until the skin is blistered all over and deeply golden brown.

6. 6

   Rest: Remove and drain on a wire rack for 10 minutes. Serve with a dipping sauce of soy sauce, vinegar, chopped onions, and chilies.