Crispy Pata (Pork knuckle/hock)

Sous vide version of a Filipino favourite. Unfortunately, I don't measure quantities, so if you give this a go, please add ingredients according to your taste.

Author

Raymund Gerard

Prep Time: 00:30

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

• 2 pork hocks
• Bay leaf
• Pepper corns
• Coriander seeds
• Lemon grass
• Garlic - Chopped
• Onion - sliced
• Fish sauce

Directions

1. Clean hocks and dry, then score the skin.
2. Add all ingredients into the bag vacuum seal.
3. Place in water bath at 165°F (73.8°C) for 24 hours.
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.

Finishing Steps

1. 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!