Pour water in a pressure cooker. Let boil.
Add pata slices, lemongrass (dahon ng tanglad), garlic, and whole peppercorn. Pressure cook for 20 to 25 minutes.
Remove the tender pata from the pressure cooker. Place in a clean plate.
Season with salt. Gently rub the salt all over the pata.
Heat the oil in a deep fryer or a deep cooking pot. Deep fry the pata slices for 6 minutes.
Let the pata cool down, and then deep fry for another 3 minutes.
Remove from the fryer. Let the excess oil drip.
Arrange in a serving plate and then prepare the crispy pata dipping sauce.
Serve. Share and enjoy!