Ingredients
2 lbs. pre-cleaned pork large intestines
5 tablespoons coarse rock salt
5 pieces dried bay leaves dahon ng laurel
1 tablespoon whole peppercorn
Water for boiling
3 cups cooking oil
Instructions
Clean the intestines well with running water.
Boil water in a large pot.
Once the water starts to boil, add the intestines. Boil for 15 minutes. Discard the water. Pour a clean batch of water on the pot. Boil with the intestines for 15 to 20 minutes. Discard one more time.
Pour the third batch of water in a pot. Let boil. Add 3 tablespoons rock salt, bay leaves, and peppercorn. Continue to boil in low to medium heat for 1 hour. Remove the intestine and let cool.
Cut the intestines crosswise into small pieces. Rub the remaining salt all over these and let it stay for 5 minutes.
Heat the oil in a large pot. Once the oil gets hot, deep-fry the intestines until crispy.
Remove the crispy intestines from the pot and arrange in a serving plate.
Serve with spicy vinegar.
