Giò heo rang muối

Ingredients

1 whole front pork leg cleaned, cut the toes
1/4 cup of  vinegar
6 cups of water
1 tbsp of black peppercorn
6 tbsp of rock salt
3 tbsp of crushed garlic
2 bay leafs
4 cups of oil for deep-frying

Crispy Pata Dipping Sauce Recipe Ingredients:

1/4 cup of water
1/4 onion  diced
2 pcs of finger chili  sliced
1/4 cup of  vinegar

Directions

1) In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns.
2) Stir until salt to dissolve the salt.
3) Add the pork knuckles.
4) Cover and bring to a boil.
5) Simmer for 1.5 hours ( or 2 hours ).until the pork is tender.
6) Drain in a colander.
7) Set aside in the refrigerator for 12 hours or overnight to dry.
8) Heat the oil.
9) Deep-fry pork until golden brown and crispy.
10) Drain excess oil.
11) Combine all sauce ingredients.
12) Serve with the sauce.