Crispy Pata

Serves 4

1 whole pata (pork leg), clean
1 tablespoon salt
1 teaspoon black peppercorns
2 bay leaves
cooking oil, for frying

Boil the pata in water with salt for 35 minutes or until tender. Let cool.  Keep in the refrigerator to dry uncovered overnight. Fry the pata until golden brown and crispy.

* Serve with spicy coconut vinegar, soy sauce, garlic, and bird's eye chili.


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