Rebosado or rebosadong taba ng baboy (deep-fried battered fatback)

Name: Rebosado or rebosadong taba ng baboy (deep-fried battered fatback)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 800 g or about 2 libras of fatback.; ½ cup cornstarch,; 2 eggs, slightly beaten; 1 piece calamansi; juice extracted; 1 teaspoon ground pepper; 1 teaspoon salt; 1 stalk celery or flat leaf parsley, finely minced In addition; 1 cup of vegetable oil for deep-frying is required.

Main Dish

Very Easy

35 min

Ingredients

800 g or about 2 libras of fatback.

The other ingredients needed to season and coat the fish are:

½ cup cornstarch,
2 eggs, slightly beaten
1 piece calamansi
juice extracted
1 teaspoon ground pepper
1 teaspoon salt
1 stalk celery or flat leaf parsley, finely minced In addition
1 cup of vegetable oil for deep-frying is required.

Preparation

Preparation15 min

Cook time20 min

Remove the skin of the fat and cut it up into small pieces, about ¼ inch thick by 1 inch wide by 2 inches long size. Wash several times and thoroughly drain.
In a deep mixing bowl, dump the drained fatback and add all the remaining ingredients. Mix everything until the fatback is coated with a thick batter.
You can adjust the ingredients provided above. The idea is to have a well seasoned and rich batter that will fully coat all the fatback pieces.
In a medium, deep and heavy bottomed pan, heat the vegetable oil over medium-high flame until hot but not smoking.
Fry the battered fatback in batches. When slightly browned and crisp, flip over to cook the underside.
Continue cooking in batches until all is deep-fried. Drain excess oil from the cooked rebosado using paper towels. Too much oil is not good for your health.
Transfer the dish in a medium plate and serve warm along with a sweet and sour dipping sauce or any other dipping sauces that you like.
Transfer the dish in a medium plate and serve warm along with a sweet and sour dipping sauce or any other dipping sauces that you like.