Pressure cook the pork leg with 2 tablespoons of salt, 1/2 grated nutmeg, and 6 crushed garlic cloves for 20 - 30 minutes, depending on the size of the pork leg. I used a 1 kg (about 2.2 lbs) leg. Pressure cook for about 27 minutes.

Drain and then dry.

Mix 2 tablespoons of salt and 4 tablespoons of vinegar, then apply to the pork leg skin that has been pricked with a fork. Avoid the meat. Sun-dry for 25 minutes. Repeat this process 3 times under the sun.

Wrap the meat part and reapply the vinegar and salt mixture. Place in the refrigerator for 2 hours or preferably overnight to further dry the skin.

Heat a large amount of oil until very hot, then submerge the pork leg completely. Cover the pan as there will be splattering sounds from the oil, especially in the first 3 minutes. Fry for about 8-10 minutes or until the desired crispiness of the skin is achieved.