Back to 4 servings Crispy Pata 1 whole pork leg (pata), cleaned, about 3 to 4 pounds; front leg is richer, hind leg is bigger 12 cups water, enough to cover the leg 6 dried bay leaves 2 tablespoons whole peppercorns 4 star anise, optional 1 head garlic, halved 1 onion, quartered 4 teaspoons salt, for boiling 2 tablespoons salt, for rubbing the skin 2 teaspoons ground black pepper 2 teaspoons garlic powder 1 cup lye water, or 2 teaspoons baking soda mixed with 2 tablespoons water 0.25 cup vinegar, for brushing the skin 5 cups cooking oil, neutral, high smoke point, such as canola, vegetable or peanut; enough to cover the pork Dipping Sauce 0.5 cup vinegar 2 tablespoons soy sauce 0.5 teaspoon crushed peppercorns, adjust to taste 1 red onion, chopped finely 1 chili labuyo or Thai chili, chopped; chili flakes can substitute
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1 Step 1: Scrape off any stray hairs with a knife or a kitchen torch, and trim the nails.2 Step 2: Place the pork leg in a snug, deep pot with the peppercorns, salt, garlic, onion, bay leaves and star anise. Add water to cover and bring to a boil over high heat, skimming off any scum.3 Step 3: Reduce to low heat, cover and simmer for about 1 hour, until the meat is tender but still holds together. Top up with water if it dries out.4 Step 4: Drain and discard the liquid and aromatics. Set the leg on a rack and let it cool until you can handle it, about 30 minutes.5 Step 5: Brush the skin all over with the lye water or baking soda mixture. Refrigerate uncovered for at least 5 hours or overnight so the skin dries out fully.6 Step 6: Brush the chilled skin with vinegar, rub it all over with the 2 tablespoons salt, black pepper and garlic powder, and rest for 30 minutes. Pat off any excess salt with paper towels.7 Step 7: Heat the oil in a large, tall, heavy pot over medium-high heat to about 350 to 375°F (175 to 190°C).8 Step 8: Lower the pork carefully into the oil, cover the pot with a lid for the first moments to contain spatter, then remove the lid once the splattering eases. Fry, turning as needed, about 30 minutes total until the skin is golden and crackling all over.9 Step 9: Lift the fried pork onto a wire rack set over a baking sheet and let it sit for 3 to 5 minutes. Cut it into serving pieces and bring to the table hot, with the dipping sauce alongside.10 Step 10: For the dipping sauce, stir together the vinegar, soy sauce, crushed peppercorns, red onion and chili until combined. Let it stand at least 15 minutes before serving.getsaucepan.com/r/58142335-6643-5f88-8f0b-a9720b55f6da
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