Petitchef

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

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
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

  • 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.

Photos

Rebosado or Rebosadong Taba ng Baboy (Deep-Fried Battered Fatback), photo 1Rebosado or Rebosadong Taba ng Baboy (Deep-Fried Battered Fatback), photo 2Rebosado or Rebosadong Taba ng Baboy (Deep-Fried Battered Fatback), photo 3


Comments:

12/11/2012

Yummy!

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