• Clean the pork leg, scrape any stray hairs with a knife and remove the nails.
• Pour sprite or 7up and Water in a cooking pot, then let boil.
• Add the onion, dried bay leaves, whole peppercorn, and 1 /12 tablespoon of salt.
• Add the whole Pork Pata in the cooking pot, bring to a boil, skim the scum that accumulate to the top.
• When its boiling, lower the heat then simmer for 2 hours or until the Pata leg becomes tender.
• Remove the tender Pata from the pot and let it cool down.
• Rub the leg with garlic powder, ground black pepper, and remaining salt. Let it stand for 20 minutes to fully absorb the ingredients.
• Heat a deep frying pan, must be with cover and pour the cooking oil.
• Deep fry the pork leg, when the oil becomes hot.
• When placing Pork Pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the Pork Pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
• Continue cooking in medium heat turning as needed, until golden brown.
• Turn off heat and slowly pour the 1/4 cup of the water on the pork (this process will make the the skin more crispy).
• Remove the Crispy Pata then place it on paper towel to drain the oil.
• Serve with Atcharang papaya recipe and dipping sauce.

Dipping Sauce (Sawsawan)

• In a small bowl, combine vinegar, patis, soy sauce, garlic, siling labuyo and black pepper. Stir to mix all the ingredients, Serve with Crispy Pata.