Description

Crispy pata is a Filipino dish you'll find at celebrations or at your local drinking establishment as pulutan, something you order when you're out drinking with friends. It translates to crispy leg, more specifically the ham hock, aka pig's knuckles.

Directions

1. Gather the ingredients.
2. Add the pork leg, lemongrass, onions, garlic, peppercorns, bay leaves, salt, and water to a Dutch oven.
3. Bring to a boil and reduce the heat to a simmer. Cook for 2 to 3 hours until the meat is tender but not falling apart.
4. Remove the pork leg from the braising liquid and place on a cooling rack set on a sheet pan.
5. When the meat is cool enough to handle, poke the skin all over with a paring knife or the tines of a fork. Refrigerate, uncovered, for 6 to 12 hours or overnight.
6. Strain the braising liquid through a fine mesh sieve and reserve for using as a soup base or in recipes that call for stock.
7. Add the vegetable oil to a Dutch oven or large pot. Heat the oil to 365 F.
8. Carefully lower the ham hock into the pot and fry, turning once or twice, until golden brown and crispy all over, 15 to 20 minutes. Keep an eye on the temperature of the oil during frying and adjust the heat as needed to maintain a temperature of around 365 
9. Remove the ham hock from the oil and place on a rack to drain excess oil.