1 whole pata (pork leg), clean
1 tablespoon salt
1 teaspoon black peppercorns
2 bay leaves
cooking oil, for frying
Boil the pata in water with salt for one hour or until tender. Let cool. Keep in the refrigerator to dry uncovered overnight.
Fry the pata until golden brown and crispy.
* Serve with spicy coconut vinegar, soy sauce, garlic, and bird's eye chili.