Krispy Pata Sisig

Prepare the pork knuckles: Put all ingredients in a pot and boil until for two hours or until meat is tender.

Remove from heat, cool down and keep in the freezer for 5 hours (this process guarantees that the pork knuckle is crispy outside and juicy inside when deep-fried).

In a deep cooking pan or pot, heat enough cooking oil to cover the whole pork knuckle when frying. Once the oil is very hot, immerse and cook the frozen pork knuckle until golden brown, then remove and let it rest for 5 minutes.

Remove the crispy pata meat from the bone and chop into bite size portions. Set aside.

In a bowl, mix the chopped meat together with the mayonnaise, liquid seasoning, ground pepper, garlic, onions, and red pepper (if using).

Serve on a sizzling plate.