I have just discovered exactly what a local Thai restaurant describes as KANA MOO KROB or Chinese Broccoli with Crispy Pork. Pure paradise, specifically if the pork is really as lean as you possibly can. I've not attempted this recipe for that pork yet, but when I recieve that lower, I'll couple it with the proper gai lan (Chinese broccoli) recipe and voila! This can be a popular treats, similar to pork scratching. Occasions and yields are unknown, and so i suspected.
Ingredients Diet
- 2 1 ⁄4 lbs pork belly (side)
- 1 ⁄2 cup thai coconut vinegar
- 4 tablespoons salt
- sunflower oil, for deep-frying
Pulled Pork, 21 Ways
Directions
- Score your skin around the belly of pork crossways having a sharp knife.
- Brush your skin using the vinegar and then leave to dry. Repeat three occasions, then rub the pork skin using the salt.
- Cut the pork crossways into thin strips. Disseminate the pork on the baking tray and prepare inside a preheated oven at 120C/250F/Gaslh for around 3 hrs until totally dry.
- Heat the oil inside a wok, add some pork strips in batches and deep-fry for around a few minutes, or before the skin has crackled and it is golden.