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Your favorite Pinoy pulutan with three kinds of dips.

Crispy Pata

INGREDIENTS:
1 whole pig’s leg (pata, about 3-4 lbs) cleaned
6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil
 
PROCEDURE:
Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Heat a clean large cooking pot (preferably with cover) and pour in cooking oil.
When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
 

Chinese dip (soy and vinegar)
2 tbsp brown sugar
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger

Procedure:  
Mix all of the ingredients together and serve as dip for the crispy pata.
 

Thai Dipping Sauce
1 tbsp fish sauce
2 pcs calamansi
1 tbsp soy sauce
1 tsp chili flakes
1 tbsp sugar
1 tbsp cilantro

Procedure:
Mix all the ingredients and serve as dip for the crispy pata.

 
Vietnamese Dip
4 cloves garlic, minced finely
3 tbsp lime juice
2 tbsp sugar
½ cup water
2 ½ tbsp fish sauce

Procedure:
Mix all the ingredients and serve as dip for the crispy pata.