Thai Crispy Pork
Ready In: 3 hrs 20 mins
Yields: 30 snacks
Ingredients
- 2 1⁄4 lbs pork belly (side)
- 1⁄2 cup thai coconut vinegar
- 4 tablespoons salt
- sunflower oil, for deep-frying
Directions
- Score the skin on the belly of pork crossways with a sharp knife.
- Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
- Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
- Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.
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