CRISPY PATA

Ingridients
1 whole front pork knuckle, cleaned and toes removed
6 cups of water
1 tbpn black pepper corn
7 tbsp of rock salt
3 pcs dried bayleaf
3 1/2 tbsp crushed garlic
Oil for deep frying

Procedure
1.In a large caserole, combine water, pepper corn, salt, and bayleaf and boil.
2. Add the pork knuckles, cover and cook for 1 hour or until tender.
3. Remove from heat and let it cool.
4. If cool enough, sprinkle with salt and pepper and deep fried in a large caserole or sauce pan.
5. Cook until both sides are golden brown.
6. Slice and serve with deeping sauce.