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Ingredients:
1 ½ kilos pork pata
6-8 cups pork or chicken stock
1 small carrot, sliced
1 stalk celery, sliced
1 medium-size onion, sliced
¼ teaspoon peppercorns
2 tablespoons rock salt
Oil for frying
2 tablespoons fried garlic
Sauce:
½ cup vinegar
1 tablespoon soy sauce
1 tablespoon crushed garlic
2 teaspoons patis
2 pieces siling labuyo, crushed
Procedure:
In a saucepan, put the pata with stock, carrots, celery, onions and peppercorns. Boil until tender. Drain well then hang to dry. Rub salt all over the surface. Depp fry in hot oil until crisp and brown. Top with fried garlic. Make the sauce by combining all the ingredients. Serve with crispy pata.
