Filipino crispy pork knuckle (Crispy pata)

1. Clean the pork knuckles and put in a large pot with the halved head of garlic, bay leaves, pepper and salt, cover with the water and simmer for 1½-2 hours until the meat is tender but not yet falling off the bone.

2. Lift out, drain well, pat dry with kitchen paper and refrigerate uncovered for at least 4 hours (ideally overnight) so the skin dries completely.

3. In a deep, heavy pot heat the oil to 170 °C and fry the knuckles – partly covered with a lid because of the spitting – for 15-20 minutes until the skin is blistered and golden brown.

4. Meanwhile, for the dip, mix the vinegar with the soy sauce, sugar and finely chopped onion and chilli.

5. Lift the knuckles onto a rack and rest for 5 minutes.

6. Chop into large pieces with a cleaver and serve with the dipping sauce and rice.

Tip: A favourite of Filipino celebrations and beer houses. The secret is completely dry skin: the longer it dries in the fridge, the better it blisters. Use long tongs and a lid when frying – the knuckle spits a lot.