Crispy Pata

Simmer the pork leg in the braising liquid for 2-3 hours until meat is very tender.

Remove carefully - the meat will be falling off the bone tender, so handle gently.

Let the pork leg cool and dry completely, preferably overnight uncovered in the refrigerator.

The drier the skin, the crispier the final result - patience is essential here.

Rub the skin with salt and optionally prick with a fork to help render the fat.

Heat oil to 350°F (175°C) in a large pot or wok deep enough to submerge the pork leg.

Carefully lower the pork leg into the hot oil - it will splatter, so use a splatter guard.

Fry for 15-20 minutes, basting constantly with hot oil until skin is deeply golden and crispy.

Remove and drain on a wire rack, letting rest for 5 minutes before serving.

Serve whole on a platter with spiced vinegar dipping sauce, sawsawan, and steamed rice.