Crispy Pata

Method

1. Combine the pork trotters, garlic, bay leaf, vinegar, and soy sauce in a large pot and add enough water to fully submerge the trotters.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for approximately 25 minutes until the pork trotters are fork-tender and have absorbed the aromatics.
3. Remove the trotters from the pot and pat them thoroughly dry with paper towels, discarding the bay leaf and braising liquid.
4. Heat oil in a deep pan or wok to 375°F (190°C) and carefully deep-fry the trotters for 4 to 5 minutes, turning occasionally, until the skin is deeply golden and crackling crispy.
5. Transfer the crispy pata to a wire rack or paper towel-lined plate to drain excess oil before serving.