Instructions

1. Clean the pork leg under cool, running water. Make 3 to 5 incisions in the skin on each side, but avoid cutting too deeply, as you don't want to expose the bones. Bring water in a pot to a boil. Season the water with seasonings and herbs, such as whole peppercorns, star anise, bay leaves, salt and pepper, and garlic and onion powder.

2. Reduce to a simmer and add the whole pork leg to the pot. Cover and simmer until the leg becomes tender, approximately 45 minutes to an hour. Alternatively, cook the pork leg in a pressure cooker for 30 to 45 minutes.

3. Remove the pork leg from the pot and let cool. Rub desired seasonings, such as salt and pepper, garlic and onion powder, onto the pork leg. Let stand for at least 15 minutes so the rub has time to absorb.

4. Add enough oil to a pot to completely submerge the pork leg and heat to a temperature of around 375 degrees Fahrenheit. When the oil is hot enough, carefully add the pork leg to the pot and cover. Cook until one side is golden brown and crispy, then carefully flip the pork leg to cook the other side. Use a meat thermometer to determine done-ness; when the internal temperature reaches 145 F, it's done.

5. Turn off the heat and remove the deep-fried pork leg from the pot. Let the pork leg briefly drain on paper towels to absorb the excess grease. Traditionally, crispy pata is served with a simple dipping sauce. To make, mix 4 parts vinegar with 1 part soy sauce, then season with a pinch of brown sugar, finely chopped onion and red chili pepper, to taste.