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.
Comments:
Yummy!