In a cooking pot, combine pata, onion, bay leaves, garlic, whole peppercorn, and water. Apply heat. Cover and let boil. Cook in medium heat for 1 hour or until the pata becomes tender.
Remove the pata from the pot. Let it cool down.
Rub Knorr liquid seasoning all over the pata. Let it stay for 15 minutes. Pat the pata dry using a piece of paper towel.
Pour peanut oil into a deep and heavy cooking pot. Heat until it reaches 320F.
Deep fry the pata for 12 to 15 minutes. Note: be extra cautious. Oil will splatter in this step. Make sure to partially cover the pot let steam out while frying.
Gently turn the pata over to further cook the opposite side. Continue to fry for 12 to 15 minutes or until the pata is crispy.
Remove the pata from the pot. Let it rest for 10 minutes.
Deep fry both sides of the pata for the second time for 5 to 8 minutes per side or until it turns super crispy.
Remove from the pot. Let it cool down.
Prepare the dipping sauce by combining all the Vinegar Dip ingredients. Stir.
Transfer the super crispy pata on a serving plate. Serve with yummy sawsawan. Share and enjoy!