INGREDIENTS:
- 2 lbs pork large intestines, pre-cleaned
- 5 pcs dried bay/ laurel leaves
- 5 tbsp coarse rock salt
- 1 tbsp whole peppercorn
- Water for boiling, 3 batches
- 3 cups cooking oil
HOW TO COOK:
- Start by clean the pork intestines well with running water.
- In a large pot, pour and boil the water.
- Once the water starts to boil, add the pork intestines.
- Boil for 15 minutes then discard the water.
- Pour a clean batch of water to the pot.
- Boil with the pork intestines for another 15 to 20 minutes then discard one more time.
- Pour the third batch of water to the pot and let it boil. Add 3 tbsp of the rock salt, bay leaves, and peppercorn.
- Continue to boil in low to medium heat for 1 hour.
- Remove the pork intestine and let cool.
- Cut the intestines crosswise, into small pieces.
- Rub the remaining rock salt all over the pork intestines and let it stay for 5 minutes.
- In a large pot, pour and heat the cooking oil.
- Once the oil gets hot, deep- fry the pork intestines until crispy.
- Remove the crispy intestines from the pot and arrange in a serving plate.
- Serve with spicy vinegar or Mang Tomas. Enjoy!
IMAGE: pinterest.com
Also try: Crispy Tenga
