Super Crispy Pata with Yummy Sawsawan

Ingredients

• 1 piece pork pata (4 lbs)
• 4 tablespoons Knorr Liquid Seasoning
• 6 pieces dried bay leaves
• 2 pieces red onions (wedged)
• 7 cloves garlic (crushed)
• 1 tablespoon whole peppercorn
• 2 quarts peanut oil
• 3 quarts water
• 1 cup white vinegar
• 2 tablespoons Knorr Liquid Seasoning
• 1 piece red onion (chopped)
• 3 cloves garlic (crused)
• 2 tablespoons scallions (chopped)
• 1/2 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon white sugar

Instructions

1. 1

   In a cooking pot, combine pata, onion, bay leaves, garlic, whole peppercorn, and water. Apply heat. Cover and let boil. Cook in medium heat for 1 hour or until the pata becomes tender.

2. 2

   Remove the pata from the pot. Let it cool down.

3. 3

   Rub Knorr liquid seasoning all over the pata. Let it stay for 15 minutes. Pat the pata dry using a piece of paper towel.

4. 4

   Pour peanut oil into a deep and heavy cooking pot. Heat until it reaches 320F.

5. 5

   Deep fry the pata for 12 to 15 minutes. Note: be extra cautious. Oil will splatter in this step. Make sure to partially cover the pot let steam out while frying.

6. 6

   Gently turn the pata over to further cook the opposite side. Continue to fry for 12 to 15 minutes or until the pata is crispy.

7. 7

   Remove the pata from the pot. Let it rest for 10 minutes.

8. 8

   Deep fry both sides of the pata for the second time for 5 to 8 minutes per side or until it turns super crispy.

9. 9

   Remove from the pot. Let it cool down.

10. 10

    Prepare the dipping sauce by combining all the Vinegar Dip ingredients. Stir.

11. 11

    Transfer the super crispy pata on a serving plate. Serve with yummy sawsawan. Share and enjoy!