Thai Crispy Pork

1. 1

   Score the skin on the belly of pork crossways with a sharp knife.

2. 2

   Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.

3. 3

   Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120u00b0C/250u00b0F/Gaslh for about 3 hours until completely dry.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.