Deep-Fried Pigs' Knuckles (Crispy Pata)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pig's knuckle, about 2 pounds 4 cups water 1 tablespoon salt
1 bay leaf oil for frying (enough to cover) DIP: 1/2 cup vinegar
3 cloves mashed garlic salt and pepper to taste



1 Boil pig's knuckle in water. Add salt and bay leaf. Cook until tender, then deep fry in oil until skin is crispy. Serve with relish or dip of vinegar and garlic.

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