Crispy Pata

We use to cook this a lot when we were growing up but I haven't made it in years. I love this, especially the crispiness of it.  This dish is a staple and very popular at Filipino gatherings.

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IT'S VERY DANGEROUS PROCESS TO COOK THIS CAUSE OF THE WATER AND HOT OIL. ONLY COOK THIS DISH IF YOU UNDERSTAND THE DANGER IN THE PROCESS AND ASSUME ALL RESPONSIBILITY FOR POSSIBLE DAMAGE AND HARM IT MAY CAUSE.
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Ingredients 

• pork hock
• onions
• salt & pepper
• oil for cooking

I took pork hock and boiled it for about two hours to soften it. I boiled it with some onions, salt and pepper added to the water. After boiling it, I let it cool.

Fill a tall pot, I used a pasta pot, ⅓ full with a high smoke point oil such a peanut or avocado oil. Slowly place the cooled pork hock a few pieces at a time into the oil. Be prepared to quickly cover the pot. Since the pork was boiled it will have water in it and will cause the oil to splash, take precaution to prevent from getting burn by the oil. The splashing oil can also cause fires if it lands on an electric burner or the flames of a gas stove. ************************************************** THIS IS A DANGEROUS COOKING PROCESS, ALL PRECAUTIONS SHOULD BE TAKEN, ONLY PERFORM THIS IF YOU UNDERSTAND AND ASSUME ALL RESPONSIBILITY FOR POSSIBLE DAMAGE OR HARM IT MAY CAUSE **************************************************

To make the pork hock really crispy, take a spray bottle and set to spray, not stream, lid the pot cover a crack and spray water into the oil. This will call the pork, especially the skin to cook really crispy. ***VERY DANGEROUS*** ************************************************** THIS IS AN EVEN MORE DANGEROUS COOKING PROCESS, ALL PRECAUTIONS SHOULD BE TAKEN, ONLY PERFORM THIS IF YOU UNDERSTAND AND ASSUME ALL RESPONSIBILITY FOR POSSIBLE DAMAGE OR HARM IT MAY CAUSE **************************************************

After the pork hock has cooked, place on paper towels on top of a cooling rack to cool. Then cut into pieces and serve.