A few months ago Certain Someone and I dined at Sunda, a hip Pan Asian establishment In Chicago. As is usually the case, I ordered the best entree of a Crispy Pata ( Lechon). A pork shank roasted until crisp, skin and all and dipped into a garlicky vinegar sauce. Philippine in origin, It appealed to the German pork lover Certain Someone was. He had no problem finishing off my dish,as it was very filling.
Crispy Pata ( Lechon)
- Fresh Pork Hocks
A few cloves of garlic( unpeeled) to taste
*Fish Sauce (optional)
3 parts White Vinegar to 1 part Soy Sauce
Minced Garlic to taste
In a large pot, cover the Fresh Pork Hocks in cold water. Add Bay Leaf, Peppercorns, salt, garlic cloves, and fish sauce . Bring to a boil. Reduce heat and let simmer for approx 1.5 hours.
Remove the hocks from the water.
On a lipped baking sheet , place a rack. Place the boiled hocks on the rack and roast at 450 F until the the skin starts to crisp and puff.Be sure you have proper ventilation in your kitchen. You will have to turn the hocks occasional to ensure it roasts crisp throughout. This may take about another 45 minutes or so.Remove once crisped to desired doneness.
Mix up in ingredients for Vinegar Sauce and serve with the Crispy Pata to dip.