CRISPY PORK WITH ONIONS

Crispy Pork w/ Onions

Here is the plantation camp style dinners of yesteryear, the hogs that were used were raised by neighbors, and was actually a tastier kind of meat than the mass produced hogs (pork) we consume today. Today the pork that we purchase are filled with water and sodium, negating the true flavor of natural pork meat. Unless you can get fresh pork from a local farmer, or a Kurobuta quality pork which is like Kobe beef, where the whole hog is tender with loose muscles, you're stuck with supermarket grade pork which is very variable. Look for pinkish meat, whitish fats, once you see cloudy meats, don't bother buying it, it is definitely stale.

So here my friends is a simple Crispy Pork w/ Onions recipe, I once had a friend who was from the east coast and his family is Italian, and he made this almost like how my dad used to. This is a return recipe from before, if you've seen it on my website before, I keep getting requests for it so here it is again.

2-3 pounds of pork belly, sliced into cubes, and deep fried until very cripsy and almost burnt.

Place it in a mixing bowl, non reactive, a stainless steel bowl or glass bowl will suffice.

Sprinkle generous amounts of Hawaiian Salt or Kosher Salt, generous amounts of black pepper,
some smashed garlic cloves, some round onions, sliced thin. maybe some scallions too. And apple cider vinegar, sprinkle it into the pork and mix it up, taste it until you have ther right flavors. It is more of a salty/sour dish.


Or you can roast a pork belly and slice it like this picture