Crispy Pata (Deep Fried Pork Hocks)

Ingredients:

6 fresh pork hocks
1 pinch coarse Hawaiian or kosher salt
1/2 tsp whole black peppercorns
2 whole bay laurel leaves
1/4 tsp MSG (optional)
peanut or canola oil for deep frying

Dipping Sauce:

white or apple cider vinegar
1 clove garlic fresh peeled and smashed fresh cracked black pepper
salt or soy sauce to taste
2 green or red Hawaiian chilis smashed

Procedure:

• Rinse pork hocks under running water and place in a large pot or pressure cooker. Cover completely with cold water.
• Make sure water is clear and not bloody.
• Add bayleaves, peppercorn, salt, and MSG to pot and cover. If using a pressure cooker secure lid tightly and time cooking when precise pressure is reached.
• Cooking time for pressure cooker is 30 minutes.
• Regular boiling time should be about 1 hour 30 minutes or until tender.
• Do not over cook too much or meat will fall off the bone. You want the meat intact on the bone to hold well while deep frying.
• Rinse under cold water and remove any particles stuck on hocks.
• Drain meat on colander and pat dry with paper towels. Remove all excess moisture. Let the pieces air dry by use of a running fan for about 15-30 minutes. The dryer the meat the crispier and crunchier the fat rind will become.
• Heat the oil to about 375 degrees until almost smoking then lower to 350. Use a deep fryer basket and lower pieces slowly into deep fryer. The oil will splatter so be careful. Use thongs, oven mitts, oil splashguard screen, and a cooking apron.
• Deep fry until golden brown and crisp. Usually about 10-15 mins. Use thongs at initial fry to separate and loosen hock pieces as they cook. They love to stick together. :)
• Combine vinegar, pepper, garlic, pepper, soy sauce in a bowl. Mix well.
• Take pieces out of deep fryer and drain on paper towels.

Serve warm and use dipping sauce!

Serves 1 hungry wife or 2 people. :)

ok let's kaukau!!

Enjoy!