Crispy Pork Recipe
- Pork belly 1 piece, weight 2 kg.
- 1-2 liters of water or about enough water to cover half of the pig
- 1 tbsp soy sauce
- 2 tablespoons of vinegar
- 1-2 liters of oil for frying pork (put enough to cover half of the pork)
Method
- Let's start with boiling pork belly. By pouring water to cover half of the pork belly. Then add salt and soy sauce, mix into the water, then add the pork belly to the water by placing the skin side down on the bottom of the pot, boil the skin side for 15 minutes and turn the pork back. to boil the meat side for 5 minutes.
- Then scoop the pork up and use a fork to poke the pork skin all over. Use a knife to cut the pork skin in a long line with a depth of about 1 cm. Then paint with vinegar. thoroughly before drying in the sun to dry the pork skin It takes about 3 hours.
- Then fry by placing a wire rack in a pot with moderate oil and medium heat. Start frying from the skin side 30 minutes, then turn over. Fry the meat side for another 20 minutes, then drain the oil.
- Then adjust the power to be stronger Then fry the skin again to make the pork skin yellow and fluffy. Wait for the oil to drain and cut into pieces. enough to arrange on a plate.
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For choosing pork belly to make crispy pork, it is recommended to choose according to this method.
- It is recommended to choose a large piece. will look more appetizing
- Choose one that has a thick layer of leather. When pressed into the leather layer must not be hard. to get a crispy texture but not too hard
- Must see the layers of meat and fat are clearly mixed with many layers, have a luster, and most importantly, the meat layer must be free of webs. The fat layer must not be large. or too thick to get a good taste And it's not too greasy.
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