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Crunchy Filipino-style Fried Pork
"This crunchy but tender Filipino dish is worth trying and is perfect for your on the spot party or gathering. You can add spices and herbs that you like to this recipe. You may add some lemongrass and or a good squeeze of lemon to add a citrusy flavor. You may also add some chili flakes during the boiling process if you want heat. You may pair this with some fried rice or even some oven-roasted potatoes. This dish is perfect with wines especially those medium to full-bodied red wines."
NotesYou may pair this with some fried rice or even some oven-roasted potatoes. This dish is perfect with wines especially those medium to full-bodied red wines.
Preparation Time5 min
Cooking Time35 min
- 32 ounces boneless pork belly
- 5 bay leaves
- 2 tablespoons whole pepper
- 2 pints water
- 2 pints canola oil
- 1 tablespoon salt
- 1 ounce red onion
- 1 ounce red/green chilies
- 5 tablespoons coconut vinegar
- 1 tablespoon soy sauce
Boil water in a pot.
Add dried bay leaves, peppercorns, and boneless pork belly.
Cook for 20 minutes or until tender.
Remove and transfer the boneless pork belly to a plate to cool.
Rub salt all over the pork and let it sit for 10 minutes.
Mix coconut vinegar, soy sauce, chopped onion and green chilies in a bowl.
Fry the pork in heated oil until crisp.
Chop the pork and transfer to a serving bowl, add the dipping sauce.
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