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

PreviousNext

Main Dish

4 servings

Very Easy

35 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

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

• 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.

Questions

Photos of members who cooked this recipe