Chrispy seaweed-flavoured Chu Kiok

The Philippines is famous for Chrispy Pata, and today I thought I will put a twist to their recipe of deep-fried pork leg by using local marine seaweed. As many of you know, Sabah is famous for its farmed seaweed (pic); you can find these in local shops nowadays (pic above). Seaweed have lots of iodine and marine salts so it should make for a different taste.

1 pork front or whole hind leg
150 grams of seaweed
1 stand of Coriander
6 dried plums(Ham Mui)
2 tablespoons of fish sauce
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying

After cleaning the pork, make four to five inch cuts on the sides. On a deep stock pot, place the pork in water with the coriander, seaweed and Ham Mui. Bring to a boil and simmer for 30 minutes. Remove the pork from the pot and allow to drip dry. Alternately (if you are the rushing kind), pat it dry. After the above process, rub fish sauce on the pork and sprinkle flour liberally. Then, in a deep frying pot, heat cooking oil and deep fry the pork until golden brown (about 15 minutes). Easy kan?

So how did it taste? Well, Baby Rei was drolling… although if he can talk, he might say it is because his first tooth is erupting.


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