Deep Fried Pork Knuckles (Crispy Pata)

by Cassandra

Information

Ingredients

1 whole Pork knuckes ( about 2 kilos)
1 Can Sprite or 7UP (or 12 oz size)
7 pieces dried bay leaves
2 tablespoons whole peppercorn
5 pcs star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
1 whole Garlic
10 to 12 cups water
12 cups cooking oil

Directions

1. Pour water and sprite or 7up in a cooking pot then let boil.

2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

3. Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).

4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.

5. Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

6. Heat a frying pan (must be with cover) and pour-in cooking oil. When the oil becomes hot, deep fry the pork leg.

7.When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing.

8. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.

9. Turn-off the heat then remove the crispy pork leg and transfer it to a wide serving plate.