- 1 k. pork front leg (pata)
- 2 tbsp. whole black peppercorns
- 2 tbsp. rock salt
- 2 pcs. red onion, quartered
- 4 cloves garlic, crushed
- ½ carrot, sliced
- 1 stalk celery with leaves, sliced
- 3 pcs. laurel leaves
- water for boiling
- 4 cups vegetable oil for deep-frying
- spring onions for garnish
- 1 cup bagoong alamang
- ½ head of garlic, minced
- ½ red onion, minced
- 2 tomatoes, diced
- 1-2 red chili, minced
- ¼ cup vinegar
- 3 tbsp. brown sugar
- ¼ cup water
- Debone the pork leg and tie with butcher’s twine to make a log.
- Boil the pork leg in water with red onions, bay leaf, garlic, pepper corns, salt, carrots and celery for 1 ½-2 hours until pork is tender.
- Remove pork from the water and take out the twine, poke the skin with fork. Set aside.
- Place the pork in room temp oil then heat the oil slowly. Cover the pot and towards the end, splash a little water into the oil to make the skin crispy. Set aside when done.
- In a casserole, saute garlic, onion, tomatoes and chili peppers in oil.
- Add in the bagoong and cook while stirring.
- Pour in the vinegar and sugar then let it simmer until done.
- Pour the bagoong sauce over the crispy pata or toss the pata in the bagoong sauce. Garnish with spring onions and serve.