- 2 cups squash blossoms
- 3 onions, sliced salt
- 2/3 cup white vinegar
- 125 grams sugar
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 kg pork belly
- 1 head garlic
- 2 medium-size onions, chopped
- 1 tbsp black pepper, crushed
- 1 liter of water for boiling the meat
- cooking oil for deep frying
- In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
- Let it sit for an hour.
- In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
- Add squash and onions and return to boil.
- Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
- Wipe rims and jars clean, and put lids and rings on jars.
- Process jars in hot water bath for 10 minutes.
- Remove jars from water bath and allow to cool.
- Any jars that do not seal should be refrigerated and used within two weeks.
- Clean and prepare the meat.
- Rub salt all over the meat and let it marinate for at least two hours.
- In a wok with water, add garlic, onions, and black pepper.
- Add the pork belly and simmer for at least one hour and cover.
- Check the meat from time to time and prick the skin with a fork.
- Continue to cook until the meat is done but still firm.
- Remove from the wok and set aside, put it on a strainer to drain the water.
- Let it cool and air dry for at least 2 hours but preferably overnight.
- Heat 2 liters of vegetable oil a heavy pot.
- Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
- Then fry again to attain maximum crispiness then serve with pork blood dip.
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