We just had opened my sister's casual dining resto along Kabankalan City proper and as a token for her, I made my own version of Crispy Pork Slab, not "pata" or belly coz at that time, no available "pata" or belly is available in the market. Maybe because of pork shortage issue, anyway, I still did it.
I cooked the pork slab in the traditional Filipino ingridients. Cooking crispy pork slab costs you a lot of cooking oil to make it restaurant quality "instagrammable" and tasty. So, to save cooking oil, I used our convection oven. After and hour of boiling and simmering with the infusion of herbs and spices, I set the pork slab in the convection oven. Set it to 1 hour and 15 minutes at 170F, let the convection oven did its magic.
Prepare some cooking oil and let it reach to near boiling point temperature. Remove the pork slab from the oven and put it on a high-tray or any stainless steel strainer, something that can stand high heat. Pour the hot cooking oil over the pork slab skin for it to pop and made a crackling sound.
Voila! You have your restaurant quality, crispy, tasty pork slab.
