INGREDIENTS:
- 2 pork legs
- 1 heaped T salt
- 1 heaped t black peppercorns
- 3 bay leaves
- 3 T fish sauce
The Pata Dip
- 1 small red onion, chopped or sliced
- 1 red hot chili, chopped or sliced
- 1/4 cup white rice vinegar (adjust to taste)
- 1/4 cup light soy sauce (adjust to taste)
- 1 T garlic, finely chopped
INSTRUCTIONS:
- Get the butcher to shave the legs clean. Joint the knuckle from the trotters. Wash well and put knuckles and trotters into a pot of boiling water for a minute to get ride of any unpleasant smell and dirt. Drain.
- Put the knuckles and trotters into a pot and add all the above ingredients and enough water to cover the knuckles. Simmer for 1 1/2 hours or until the skin is soft but the meat and skin is still sticking to the bone. If using a pressure cooker, cooking time is 25 minutes from the time the pot hisses, not from the time it boils. Keep the legs in the pot covered until it's safe to open. The skin will be quite soft (but firms up upon chilling) but the whole thing is still intact and not falling off the bone. Remove carefully. Leave the trotters aside. Chop into small pieces. Add salt and Shaoxing Hua Tiao wine, chilling them overnight. You have another dish to chew: drunken pork trotters.
- When cool enough to handle, dab the oil and liquid off the knuckles with kitchen paper. Prick the skin all over with a fork. Season with about 1 T fish sauce and a few dashes of msg each. Place knuckles on a wire rack and chill in the fridge for 24 hours.
- Do a final dab-drying on the knuckles with kitchen paper. Heat enough oil in a deep pot or wok to deep-fry. You can fry both knuckles at once or one by one. You can add some flour but I found it unnecessary because the flour falls off during frying. When the oil starts to sputter, cover the pot/wok loosely, leaving some gap for the steam to escape. When the sputtering stops and the knuckles are golden brown, they are done. Carefully remove (hot oil!) and drain on a rack.
Source:Hunger Hunger
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