Crispy Pork Knuckles (Crispy Pata)

1 big whole pork knuckle (front leg preferred), cleaned and washed
1 cup of vinegar
1 can (12 ounces) 7-up or Sprite
1 head garlic, peeled and smashed.
1 tablespoon of black pepper corns
3-5 bay leaves
1 whole onion peeled and sliced into quarters.
1 tablespoon of salt
1/2 Lt of cooking oil

Deeping Sauce
1/2 cup vinegar
1/2 cup soy sauce (light)
2 shallots, peeled and chopped
3 cloves of garlic, peeled and minced
2 chilli peppers, washed and chopped
1 tsp. pepper.

* in a small bowl, combine the vinegar, soy sauce, shallots, garlic, chilli and pepper. Stir Well.

* In a large pot over medium heat, combine the pork knuckle, vinegar, 7up/sprite, garlic, pepper corns, bay leaves, onion, salt and enough water to cover the meat. Bring to a boil and skim the scum that may accumulate on top.

* Lower heat, simmer for ~2 hrs or until meat is tender but NOT falling apart. Add water of 1 cup increments as needed if the pot is drying up.

* Drain the knuckle, discard the rest of the water and aromatics. Place in a rack and allow to cool to touch.

* Once cooled, wrap the knuckle in a foil and freeze overnight or for at least 8 hrs.

* In a large tall pot over medium heat, pour in the 1/2 litter cooking oil and heat up until 175 C. Ensure the oil is enough to cover the pork leg for deep-frying add more if needed.

* Take out the knuckle from the freezer, unwrap the foil cover and gently add the knuckle and deep-fry, turning as needed and until golden.

* Remove pork from the pan and drain on a wire rack and let it rest for 5mins and serve.