Crispy Pork with rice (Mou Krob)

This Crispy Pork is Chinese style. Some family is best served with stir-fried pak choi, but my daughter don't like much vegetable, then I decided to made this Crispy Pork with rice for my little girl.

INGREDIENTS:

• 800 g. streaky pork
• 1 tsp salt
• 3 Tbsp thin soy sauce
• 1 Tbsp seasoning soy sauce
• 1 Tbsp sugar
• 8 cups water
• 2 cups vegetable oil
  

PREPARATIONS:

• Pour water in a pot, bring to boil on medium-high heat, add cleaned streaky pork, season with salt and 1 Tbsp thin soy sauce, reduce heat to low and simmer for 1 hour until the pork is tender.
• Pierce pork skin with folk all over the strip, pat dry, and cut along the strip in half.
• Mix thin soy sauce, 2 Tbsp seasoning soy sauce, and sugar in a mixing bowl, add boiled pork strips, stir well, and marinate for 1 hour.
• Preheat oven at 325˚F. Bring marinated pork strips on rack and let both side dry well.
• Bake the strips for 30 minutes.
• Heat oil in a wok on medium-low heat. When oil is hot, add baked pork strips, deep fry until both sides are crispy, remove from heat and drain well.
• Cut crispy pork into pieces and put on top of hot steamed rice.
• Serve with sliced cucumber, green onion, boiled egg.