Thai Crispy Pork

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READY IN: 3hrs 20mins
YIELD: 30 snacks
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    lbs pork belly (side)
  • 12
    cup thai coconut vinegar
  • 4
    tablespoons salt
  • sunflower oil, for deep-frying
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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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