CRISPY PATA ( PINOY STYLE )

Ingredients:

1  pig's knuckle, about 2 pounds                              
1  tablespoon salt                                                      
4  cups water
1  bay leaf
Oil for frying (enough to cover)

DIP:
3    cloves mashed garlic
1/2 cup vinegar                                                    
Salt and pepper to taste   


Cooking Procedure:
Boil pig's knuckle in water. Add salt and bay leaf. Cook until tender, 
then deep fry in oil until skin is crispy. Serve with relish or dip of 
vinegar and garlic.