Crispy Pata Ingredients:
1 kilo pork pata
3 onions, halved
1 tablespoon whole peppercorns
oil for deep-frying
1/2 cup vinegar
2 tablespoons chopped garlic
2 tablespoons chopped onions
1/2 teaspoon salt
1/2 tablespooon ground pepper
1/2 teaspoon chopped siling labuyo (chili pepper)

Crispy Pata Procedures:
1. Put the whole pata, onions, and peppercorns in a pot with enough water to cook it.  Bring to a boil then lower the heat and simmer for 45 minutes.
2. Remove the pata from the pot and set aside for 10 minutes.
3. Store in a plastic container and put in the freezer for at least 5 hours or up to 1 day.
4. Heat the oil in a wok or deep-frying pan. Fry over high heat until golden brown, about 15 minutes.
5. In a small bowl, combine the vinegar, garlic, onions, salt, pepper and siling labuyo. Mix well.
6. Serve the fried pata topped with sliced tomatoes and vinegar sauce.