Crispy Pata

Ingredients

• 1 whole pork hock (pata), about 3 lb
• 8 cups water
• 1 onion, halved
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp whole peppercorns
• 2 star anise
• 2 tbsp salt
• Oil, for deep-frying
• 1/2 cup white vinegar
• 2 garlic cloves, minced
• 1 chile, sliced
• 1 tbsp soy sauce

Before you cook

• Scrub the pork hock skin clean under running water.

Steps

1. Place the pork hock in a large pot with the water, onion, garlic, bay leaves, peppercorns, and star anise.
2. Bring to a boil, then skim off the foam.
3. Reduce the heat and simmer, covered, for 1 hour until the meat is tender but still holds its shape.
4. Lift the hock out and pat it completely dry with paper towel.
5. Rub the salt over the skin.
6. Refrigerate the hock, uncovered, for at least 1 hour to dry the skin further.
7. Heat 3 inches of oil in a deep, heavy pot to 350°F.
8. Lower the hock into the oil carefully, standing back as it will splatter.
9. Fry for 10 minutes, then turn and fry the other side for 10 minutes, until the skin is deep golden and blistered all over.
10. Lift the hock out and drain on a wire rack for 5 minutes.
11. Mix the vinegar, minced garlic, sliced chile, soy sauce, and a pinch of salt for the dipping sauce.
12. Chop the fried hock into serving pieces with a cleaver.
13. Serve immediately with the vinegar dip and steamed rice.