2 lb ruffle fat
1 tbsp. whole peppercorn
5 dried bay leaves
2½ tbsp sea salt
4 cup canola oil
6 cup water
Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.
Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
Rub the remaining salt all over the ruffled fat. Set aside.
Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
Serve with spiced vinegar.
Share and enjoy!
Sugar: 1g
:
Calcium: 31mg
Calories: 1990kcal
Carbohydrates: 2g
Fat: 224g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 142g
Polyunsaturated Fat: 63g
Potassium: 51mg
Protein: 1g
Saturated Fat: 17g
Sodium: 4379mg
Trans Fat: 1g
Vitamin A: 28IU
Vitamin C: 1mg
