Deep-fry Pork Shoulder Collar

Another gift from Japan :-) Thanks MO!

Still kept in suspense as I do not read Japanese.

Noodles! I can't read Japanese but from the pictures, it can be eaten either hot or cold. For serving it cold, maybe something like soba? Pardon the little hand as my youngest was trying to "help".

I was trying to "replicate" a dish I saw on TV some time back. It was crispy pork shoulder collar deep-fried with garlic. I fried them in 2 batches, the first batch was crispy on the outside and soft on the inside. While I was frying the 2nd batch, I was washing up the dishes and didn't quite watched over the fire. The 2nd lot was darker in colour and extremely crispy. I prefer the 1st lot but kids and DH like the 2nd batch with extra crisp.

As I've not tried the one featured on TV, there was no benchmarking. Also, if you have been following my blog, you know I don't take good pictures and couldn't be bothered with presentation but since DH and the kids like this, I suppose it is a good enough dish for me to share here :P

Ingredients

(A)

300g pork shoulder collar, sliced thinly

1 - 1.5 tbsp light soy sauce

1/2 tsp dried thyme

some pepper

(B)

1/2 - 3/4 cup rice flour

2 garlic bulbs, peeled into cloves

(C)

Oil for frying

Method

1. Wash and pat dry pork shoulder collar with kitchen towel. Slice thinly and marinate with soy sauce, dried thyme and some pepper for 2 - 3 hours.
2. Coat each strip of pork shoulder collar with rice flour.
3. Heat up 1/3 pot of oil over medium flame, deep fry garlic and coated pork shoulder collar till golden brown. Dish and serve.