Crispy Pork Knuckle


1 kilo pig’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup pepper corns
2 tablespoons salt 
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste


Boil pig’s knuckle in a stock pot with enough water to cover. Add salt, bay leaves, pepper corn, and onion until tender. 
Drain and hang to dry. 
Place in the refrigerator overnight. 

Deep fry in hot cooking oil until golden brown.