1 whole front pork knuckle – cleaned, cut the toes
1/4 cup of mama sita’s premium vinegar
6 cups of water
1 tbsp of black peppercorn
6 tbsp of rock salt
3 tbsp of crushed garlic
2 bay leafs
4 cups of oil for deep-frying
How to Cook:
- In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns
- stir until salt to dissolve the salt.
- Add the pork knuckles
- Cover and bring to a boil. Simmer for 1.5 hours until the pork is tender
- Drain in a colander. Set aside in the refrigerator for 12 hours or overnight to dry. Heat the oil
- Deep-fry pork until golden brown and crispy. Drain excess oil
- Combine all sauce ingredients
- Serve with the sauce.
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