Filipino Crispy Pata (Deep-Fried Pork Hock) with Soy-Vinegar Dip

Rinse the pork hock thoroughly under cold water. In a large pot, combine the pork hock, 1 tablespoon salt, black peppercorns, crushed garlic, and bay leaves. Add enough water to fully submerge the pork hock.

Bring the water to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork hock is very tender but still intact. Skim off any foam or impurities that rise to the surface during simmering.

Carefully remove the pork hock from the pot and pat it completely dry with paper towels. This step is crucial for crispy skin. You can air-dry it in the refrigerator for at least 4 hours, or preferably overnight, for best results.

Prepare the dipping sauce by combining white vinegar, soy sauce, and brown sugar in a small bowl. Stir until the sugar is dissolved. Set aside.

In a deep, heavy-bottomed pot or Dutch oven, heat 4 cups of cooking oil over medium-high heat until it reaches 350°F (175°C).

Carefully lower the dried pork hock into the hot oil. Deep-fry for 15-20 minutes, turning occasionally, until the skin is golden brown, blistered, and very crispy. Be cautious as the oil may splatter.

Remove the crispy pata from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for 5-10 minutes before chopping into serving pieces.

Serve the crispy pata immediately with the prepared soy-vinegar dipping sauce.