The highlight of every occasion! Ever wonder how to achieve the crispy skin and very juicy meat of our favorite pork belly? Definitely a must try for your next family get-together!
Serves 4 to 5.
- 1 kilo pork belly (slab), cut into 3
- 1 tablespoon vinegar
- 2 tablespoons rock salt
- 1 tablespoon whole peppercorns
- 4 pieces laurel leaves
- 1 head garlic, halved
- 5 cups palm or canola oil
Chef Tatung’s Tip:
- To make crispy pata, follow the same recipe but make sure to cook the pata with water and Set B ingredients without oil to ensure that the trotters are tender enough after boiling. Pat dry and let cool before cooking in oil.