Boneless Crispy Pata

Boneless Crispy Pata

What to Prepare:

1 (1.5 - 2 kilo) pork leg, deboned, trussed and wrapped in cheesecloth

250 g onions, peeled and quartered

3 pcs garlic cloves, crushed

10 pcs black peppercorn

1/2 tbsp baking powder

1 tsp iodized salt

1/2 pepper

Oil for deep frying

1/2 cup garlic, minced

1/4 cup red chilies, sliced

Start Cooking:

1. Placed the deboned pork leg in a saucepan together with the onions, garlic and black peppercorn.  Cover porkleg with water.
2. Let simmer for 1 hour or until tender.
3. Remove pork from the liquid and chill uncovered overnight.
4. Heat oil for deep-frying in a wok
5. Combine baking powder, salt, pepper in a bowl.
6. Sprinkle pork with baking powder mixture.
7. Deep-fry the pork leg until crispy.
8. Remove the pork leg from the oil and let it rest for 2 minutes before slicing the meat.
9. Quick fry the garlic and chilies in oil. 
10. Slice the crispy pork leg and sprinkle with fried garlic and chilies.
11. Serve with vinegar combined with soy sauce, onions, chilies.