Hysterics aside, I deep fried R.S.’s crispy pata. http://cookinginsens.com/2013/02/22/doing-r-s-s-crispy-pata-part-2/. It was no worse than frying a fatty, skin on chicken. However, you do need to fry with a cover because the skin “burps”.
Coming to my senses, I decided to use the “big black” and a Farberware top for deep frying. A few hours before frying, I sprinkled the shanks with salt and some Emeril’s essence to insure a crisp skin. Worked.
Japanese potato salad was perfect for the lunch time pata sandwiches.
My one disappointment was that my patas were not golden brown like R.S.’s. Juicy and succulent, but not golden brown. Still.
R.S.’s Crispy Pata – Part 3
Remove the the pork shanks from the refrigerator, rub in Emeril’s essence and some salt. Allow to rest for about 2 hours.
Deep fry the shanks in peanut oil with cover until the skin is crispy. Serve with vinegar dip.