THAI CRISPY PORK
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.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 3h20m
Yield 30 snacks
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 176.2, Fat 18, SaturatedFat 6.6, Cholesterol 24.5, Sodium 941.1, Protein 3.2
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