Crispy Pata

Ingredients for Crispy Pata

• 2–3 large fatty pork legs
• ½ cup soy sauce
• ½ cup fish sauce
• 1.5 litres Sprite
• 2 tablespoons baking soda
• 1 whole garlic, minced
• 4 tablespoons rock salt
• 1 whole onion, quartered
• 6 bay leaves
• Oil, for deep-frying
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon freshly ground black pepper
• 4 tablespoons brown sugar or preferred sweetener
• 1 cup vinegar
• ¼ cup soy sauce
• ½ cup water
• 2 red chillies, chopped

How to cook Crispy Pata

1. 1.Combine soy sauce, fish sauce, Sprite, garlic, baking soda, and rock salt in a deep pot. Pierce pork skin repeatedly and submerge the legs.
2. 2.Marinate for at least 24 hours, turning the pork after 12 hours.
3. 3.Add quartered onion and bay leaves to the pot. Bring to a boil and cook pork for 1½ hours until tender.
4. 4.Cool for at least 1 hour, then refrigerate for at least 2 hours until thoroughly cold.
5. 5.Heat deep oil until nearly smoking. Carefully lower in pork, cover immediately, and fry until the skin is deeply golden and very crisp.
6. 6.Mix red onion, garlic, pepper, brown sugar, vinegar, soy sauce, water, and chillies for dipping; serve with the crispy pata.