Crispy Pata Salad / Deep Fried Pork Knuckles Salad
Ingredients
Scale
- 1 whole pork leg, cleaned
- 5 pcs Bay leaf
- 5 garlic cloves, minced
- a pitcher of water
- 3 tbsp salt
- 3 tbsp sugar
- 2 tsp peppercorns
- 10 pcs romaine lettuce leaves, teared
- 2 pcs red globe radishes, sliced thinly
- 4 cups cooking oil
for the Red Onion Balsamic Vinaigrette
- 2 tbsp balsamic vinegar
- 2 tsp brown sugar
- 1 tsp chopped red onion
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 6 tbsp olive oil
Instructions
- Place pork leg in a large pot and pour in water, add salt, sugar, peppercorn and bay leaf. Make sure all the meat is covered with water.
- Bring to a boil and let simmer for 2 hours or until the meat is tender.
- Remove pork leg from pot and let cool to room temperature.
- Rub with salt and pepper and let stand for a few minutes to absorb the rub.
- Deep-fry in very hot oil until golden brown. Be very careful in frying the pork leg.
- For the balsamic vinaigrette: Whisk vinegar, sugar, salt, red onion and pepper until sugar and salt are dissolved. Whisk in olive oil until the mixture come together in a thick consistency. Taste and adjust the seasoning depending on your preference. Put more sugar if you want it sweeter and add salt for a saltier vinaigrette.
- Cut some pork knuckle meat and crispy skin into strips and toss with teared romaine lettuce, red globe radish slices and red onion balsamic vinaigrette.