Crispy Pata

pig knuckle (or 2 lbs pork - cubed)
1 bay leaf
oil for deep frying
½ cup vinegar
4 cloves garlic - crushed & chopped
salt & pepper to taste
1 small red chili pepper (if desired)
Place garlic and chili pepper in vinegar
allowing the flavors to mix.
Add pinch of salt and bay leaf to a pot
with water. Boil pig knuckle in water.
Cook until knuckle is tender. Remove knuckle
from water and deep fry in oil until crispy.
Cut some chunks away from knuckle.
Slice into remaining meat.
Serve hot with vinegar for dipping.