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.
Recipe by The Peach Kitchen at