CRISPY PATA

Ingredients:

1 medium or large size pata (pork hindlegs)
2 stalk celery
1 medium onion
5 cloves minced garlic
1/2 teaspoon peppercorn
10 cups water
oil for deep frying
salt and pepper to taste

Procedure:
In a saucepan, put pata with celery, onion, garlic, peppercorn, salt, pepper and water.
Let it boil until meat is tender.
Drain and set aside meat to cool and dry well.
Heat oil in a casserole.
Deep fry pata until crispy.
Serve hot with a dip (combination of soy sauce, vinegar and chopped onion)