|Copyright 2011 LtDan'sKitchen blogs|
2 lb pork with fat and skin
2 bay leaves
salt and pepper
3 cloves garlic
3 cups canola oil for frying
1. Over medium heat, boil the pork with enough water to cover it.
Season with about a tablespoon of salt and a good amount of
black pepper. Add the bay leaves and garlic and bring to a boil.
2. Simmer the pork for about 30-40 minutes until tender. Cool.
3. Remove the pork pieces and pat dry with a paper towel. Season
with more salt, about a tablespoon.
4. In a deep fryer, heat the oil to medium low and fry the pork
pieces until browned and the skin is crunchy. Sprinkle with more
salt once you fish them out of the oil. Chop into smaller pieces
and serve immediately.
This is usually served with a liver sauce but a good substitute is vinegar seasoned with salt and pepper and a hot Thai chili if you can take the heat.