Crispy Pata (Pork knuckle/hock)
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Pro-level cooking techniques made simple.
Ingredients for 6
2 pork hocks
Bay leaf
Pepper corns
Coriander seeds
Lemon grass
Garlic - Chopped
Onion - sliced
Fish sauce
Directions
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Step 1
Clean hocks and dry, then score the skin.
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Step 2
Add all ingredients into the bag vacuum seal.
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Step 3
Place in water bath at 165°F (73.8°C) for 24 hours.
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Step 4
Drain the liquid from the bags. You can save this liquid and use it in the future as a stock. Remove the meat and place on a rack. Be careful as the meat will be falling off the bone. Pat dry and let it dry further overnight in the fridge. This is important to get a good crispy skin.
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Finishing Steps
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Step 0
You can finish this in the oven, but I prefer to deep fry. Be careful if you are deep frying as oil will be spitting everywhere, but it will be worth a few oil burns! Enjoy the deep flavours and succulent meat!