INGREDIENTS:
2 kg pork
1 tbsp salt
4 tbsp vinegar
pepper (optional)
vetsin (optional)
UTENSILS:
mixing bowl
casserole
tray
measuring spoons
knife carajay
chopping board
stove
PROCEDURE:
1. Add salt, vinegar and dashes of pepper and vetsin to pork skin.
2. Add water just enough to cook it until tender.
3. Cool and scrape off fat.
4. Cut into desired sizes.
5. Dry under the sun until pork skin is hard.
6. Fry at 188oC (370oF).
This is perfect with chili, vinegar and lemonade (kalamansi).
