Too easy

Crispy Pata is a very popular local dish, even among Filipinos. Pata is Spanish for leg, and the dish calls for a whole leg of pork, which is first simmered until tender then deep fried so the skin is very crunchy. It is usually served with a soy sauce, vinegar, onion, and chili dipping sauce. Though very high in cholesterol, the combination of crispy skin and tender meat is irresistible, and it is not uncommon to see people picking at the bone to scrape off every last bit of goodness. So imagine our delight when my friends and I discovered that Sérye Café Filipino serves boneless crispy pata.
  Of course, some folks would say that that takes away half of the fun of eating crispy pata.