Boneless Crispy Pata Recipe

Debone the pork leg then boil in water with peppercorns, salt, and bay leaves until tender, about 1½ hours. Remove from the cooking liquid and cool.

Place pork in a deep pan filled with oil. Simmer for 20 minutes over very low heat. Set aside to cool.

Put the pork back in the oil and simmer for another 10 minutes over very low heat. Deep-fry over high heat for 5 minutes, or until golden brown and crisp.

Combine the ingredients for the soy vinaigrette: garlic, onions, soy sauce, vinegar, and bird's eye chili. Season with some salt.

Slice thinly and serve with dipping sauce and atsara.