TENDER PORK BATTERED AND DEEP FRIED

Tender pork, marinated in olive oil, garlic, black pepper, soy sauce, and vinegar. Then slow cooked to a tender. Then cooled down, refrigerated overnight. Then battered, and deep fried!

Okay- cooks like musicians are actually freekin rip off artists, and I am guilty of it.

From an old lady down the road ha ha, of course tweeeeked it!

5 lbs. of pork shoulder (butt) sliced into 1 1/2 inch cubes or larger.
1 cup of olive oil
8 crushed garlic cloves
8-10 turns of pepper mill for fresh ground pepper
1 cup of Kikoman soy sauce
1 3/4 cups of apple cider vinegar
Salt to desire

Put all of this in a bowl and mix it up. Then place it in a large enough pot, and heat over high heat, and extracting some pork juices, then lower to a simmer. Cover pot and simmer on low heat for 3 hours. Or transfer to a slow cooker. When done and soft, let cool, then immediately refrigerate overnight.

When it's ready to be deep fried.

For the batter:
8 cups of flour or more
1 cup of cornstarch
1 cup of panko flakes or more
4 large eggs beatened
1/4 cup of vegetable oil
2 tbsp. parsley flakes
2 tbsp. dried oregano
Milk to soften the batter, add as needed

6 cups of flour to dredge the cubes of pork first before battering.

Large pot for deep frying:
 A whole bottle of Canola oil for deep frying

1. Heat up oil over high, then to med high
2. Dredge pieces of cubed pork into 6cups of flour
3. Make the batter, add more flour to make it thick or more milk to make it run more, the amounts written is just a gauge.
4. Place dredged cubes of pork into the batter, then begin deep frying.
Note: The pork is precooked, so just make the batter golden brown, or soft it's up to you, some prefer less crispness, some like it golden brown crisp.

Serve with rice.
For a dip or sauce, go the style of the Philippines.

Add some garlic, bay leaf, fresh peper, salt, fish sauce, vinegar, soy sauce, water, lemon juice, do a littel of each and come up with what tastes good for you.

good luck