Crispy Pata (Asian Pork Knuckle)

Ingredients:

• Whole Pork Leg (feet, shank, hock), cleaned

• 6 cups cooking oil

Boiling water Ingredients:

• 6 cups water

• 1 head garlic, cut in half lengthwise

• 1 onion, cut into quarters

• palm vinegar

• baking powder

• salt

• peppercorn

• fish sauce

• fresh lemongrass
  

  To serve:

• Crispy Pata Sauce (recipe below)

• Kimchi (recipe below)

• Vinegar-Fried Green Peppers (recipe below)
  

Directions:

1. In a large pot over high heat, add the cleaned pork leg, water, garlic, onion, palm vinegar, baking powder, salt, peppercorn, fish sauce and lemongrass and heat until boiling. Once boiling, reduce the heat to low, put a lid on, and let simmer for 4-5 hours or until the pork leg is extremely tender.

2. Strain the water and set the leg onto a rack over a pan to cool. Preheat the oven to 200 degrees Fahrenheit.

3. Once the meat is cooled and the oven is preheated, bake the leg for 40 minutes.

4. In a large, clean cooking pot, heat 6 cups of oil over medium-high heat. Once hot, add the leg and fry until crispy. Turn the leg as needed until all sides are crispy. Be sure to take care and use a splatter shield as needed.

5. Transfer meat to a plate lined with paper towels to drain excess oil.

6. Serve with sauce, kimchi, and vinegar-fried green peppers.

Crispy Pata Sauce:

• Soy sauce

• turmeric

• chilis

• spiced vinegar

• fish sauce

• rice wine vinegar

• garlic

• AA chilis

• scallions

• Hawaiian sea salt

Mix all ingredients together!

Kimchi:

• cabbage

• chilis

• garlic

• onion

• fish sauce

• kimchi chili powder

• rice wine vinegar

Mix all ingredients together and let ferment for 1 hour pr up to 3 days on counter. Move to fridge once fermented.

Vinegar-Fried Green Peppers:

• oil

• garlic

• shallot

• ginger

• green peppers

• fish sauce

• water

• vinegar

• salt and pepper

Sautee together until soft and blackened.