• 1 pieces pork hock or knuckle
  • 1 large onion
  • 5 cloves of garlic
  • 2 stalks of lemon grass
  • 1 tablespoon salt (1/2 tbsp for pork rub)
  • 2 tablespoon crushed peppercorn ( 1 tbsp for pork rub)
  • 6-8 cups of water

A fried pork hock or knuckles, crispy on the outside and fork tender on the inside. A good side dish for a bottle of beer, served with soya sauce and vinegar dip.

Cooking Directions:

  1. Pour water in a deep casserole, add lemon grass, garlic, onion, pepper and pepper.
  2. Add the pork knuckle, simmer until the leg become tender (about 1 1/2 hours).
  3. Remove the tender meat and place in a container, let it cool.
  4. Rub the meat with salt and pepper,  let it stand for 10 minutes to absorb.
  5. Heat oil in high to medium heat, put the pork hock. Set in low heat, until the pata starts to turn to golden brown.

For Dipping Sauce:

  • Mix soya sauce, sugar, lemon, garlic onion and chili to vinegar, mix according to your taste.

Watch the Tinolang Manok cooking video

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