Crispy Pata ( Deep Fried Pork Knuckle)
In a big casserole boil the knuckle in water.Add pinch of salt and bay leaf to a pot with water.
Cook until knuckle is tender or when the skin is slightly seperating in the bone.
Remove knuckle from boiling water, dry with paper towel and deep fry in the very hot temperature in the cooking oil until crispy.
Cut some chunks away from knuckle.
Slice into remaining meat.
Serve hot with sauce for dipping.
Serve 6-8 people.
This is a very delicious dish, but we normally eat this as an appetizer, or a part of serving meal.
I do boil my pork knuckle ahead of time, so it's almost drained when cook in deep fryer.
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