Crispy Pork, Thai Style |
|
1 piece pork skin with
meat on, 1-2 lbs oil Steam pork over boiling water until cooked through and the skin is very tender. 1 - 2 hours. Turn pork over about half-way through the steaming. Remove pork, cool and dry thoroughly. Put oil in a skillet and, over fairly high heat, brown meat well on all sides. Remove to paper towels, let cool and refrigerate 12 to 48 hours. Cut pork into slices about ½" thick starting the cuts on the skin side of the piece. Each slice should have a piece of skin attached. The cut each slice into strips ¼ - ½" thick, again making sure each strip has a piece of skin attached. Deep fry (350 F) the strips until they are very crispy. Remove and drain well. Serve on a green salad or on sticky rice. A Thai green papaya salad with a hot-sour-garlic-ginger sauce is a particularly nice accompaniment. |
|
|