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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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I've just discovered what a local Thai restaurant refers to as KANA MOO KROB or Chinese Broccoli with Crispy Pork. Pure heaven, particularly if the pork is as lean as possible. I haven't tried this recipe for the pork yet, but once I get that down, I'll couple it with the right gai lan (Chinese broccoli) recipe and voila! This is a popular snack food, not unlike pork scratching. Times and yields are unknown, so I guessed. Ingredients:
2 1/4 lbs pork belly (side) |
1/2 cup thai coconut vinegar |
4 tablespoons salt |
sunflower oil, for deep-frying |
Directions:
1. Score the skin on the belly of pork crossways with a sharp knife.
2. Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
3. 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.
4. 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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