Crispy pata

CRISPY PATA INGREDIENTS:

• 1 whole front pork knuckle – cleaned, cut the toes
• 8 cups of water (for boiling)
• 1 teaspoon of black ground pepper
• 2 tablespoon of salt
• 3 cloves garlic
• 3 bay leafs
• 2 stalks celery
• 1 stalk onion leaks
• 1 medium onion
• 1 pork broth cube
• 1/8 teaspoon msg
• 4 cups of oil for deep-frying

PROCEDURES:
1. In a pressure cooker put-in water, add msg, bay leaf,  garlic, onions, salt, , black ground pepper, pork broth cube, celery,  and onion leaks.
2. Add the pork leg.
3. Cover and pressure cook for 30-45 minutes or until pork is tender.
4. Remove the tender leg from the pressure cooker and set aside until the temperature goes down.
5. Heat a large cooking pot (preferably with cover) and pour-in cooking oil.
6. Deep-fry pork until golden brown and crispy.
7. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
Note: Be extra careful in doing this procedure.
8.Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with the sauce.