Crispy Pata

Pork hocks, simmer ’til tender (but not falling apart) in water, bay leaves, aromatics like onions, carrots and celery if you like, a few peppercorns, just a bit of salt. Drain, and allow to somewhat dry overnight in the refrigerator, on a colander or rack for maximum air circulation. Deep-fry or oven-roast on a rack until crunchy on all sides (if using the oven, roast at 375 for 20-30 minutes (depending on size of hocks), or until you stick the skin with a fork and it crackles. Serve with a dipping of soy sauce, vinegar, chopped onions, minced garlic, minced ginger if you like, hot chilies if you like. Pork at its decadent best!