Ingredients:

• 1 kl pork front leg (pata)
• 2 tbsp whole black peppercorns
• 2 tbsp rock salt
• 3 pcs laurel leaves
• 4 cups vegetable oil for deep-frying

Cooking Instructions:

1. Debone and remove the meat inside then season with salt and chopped garlic, black pepper and a little bit of paprika. Wrapped in cheese cloth and tightened with butcher’s string. And cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours or until tender.
2. Then remove the cheese cloth and use the two fork to skewer all over the skin
3. Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat. Set aside to cool.
4. Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.
5. Slice into thin rounds and serve with soy vinaigrette on the side.