Crispy Pata Salad / Deep Fried Pork Knuckles Salad


  • 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


  1. 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.
  2. Bring to a boil and let simmer for 2 hours or until the meat is tender.
  3. Remove pork leg from pot and let cool to room temperature.
  4. Rub with salt and pepper and let stand for a few minutes to absorb the rub.
  5. Deep-fry in very hot oil until golden brown. Be very careful in frying the pork leg.
  6. 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.
  7. 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.