Crispy Pata

Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns. Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.

Remove pork from casserole and discard water. Let pork cool on a wire rack.

Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.

When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer. Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.

Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.

Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.

Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.