Crispy pork knuckle also known as crispy pata is an extremely sinful but delicious dish. It is a Filipino comfort food that is served during family gatherings. You can also find it in most Filipino restaurants. You can use the same recipe for pork belly as well.
1 whole front pork knuckle, cleaned and toes cut
6 cloves garlic, peeled and crushed
1 onion, peeled and cut into half
1 teaspoon whole black peppercorns
1 tablespoon salt
Water for boiling
Oil for deep frying
For the dipping sauce:
1/4 cup soy sauce
1/2 cup vinegar
2 cloves garlic, minced
1/2 an onion, chopped
Red chili, chopped (optional)
In heavy pot or Dutch oven, place the pork knuckle and put some water until the knuckle is covered. Add the peppercorns, garlic, onions and salt. Let it boil. Reduce the heat and simmer for another 30-45 minutes or until the pork is soft. Drain the water, reserve it and use as pork broth if desired. Let it cool. After, wrap the pork knuckle in cling film and freeze overnight.
To prepare the sauce, combine all the ingredients in a bowl. You may add a dash of sugar if desired.
Heat some oil in a heavy pot or deep fryer. Once it is hot, fry the pork knuckle until it is golden brown. Drain the excess oil using paper towels or place it in a strainer. Serve with dipping sauce and rice.
Photo Courtesy Of: roland