- 2 pcs pork hocks and legs (you can chopped on serving size or we can fry it as whole)
- 4 pcs bay leaves
- 1 tsp peppercorns
- 1 tsp salt
- 1.5 litre water
- Oil for deep frying
- In a large saucepan, place all ingredients together and boil for 30 minutes at low heat settings. Drain pork, let it cool and set aside.
- In a deep fryer, fry pork until golden brown and crispy. please tale care when frying, oil might spill over.
- Serve hot and crispy with vinegar sauce made of garlic, onions, little soy sauce and chillies.
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