Pritong Baboy (Fried Pork Filipino Style)

Have you ever wanted to eat longanisa or filipino cured pork sausage but didn't have any in the fridge on hand? Or how about wanting to eat Pork Adobo but don't like to wait for it to cook? Well here is a recipe that my dad taught me when I was growing up that addressed those questions. It's called Pritong Baboy or fried pork. My dad affectionately calls it"opra suka" for the process of marinating the meat in vinegar and spices to tenderize it. It's the same way you make pork adobo or longanisa sausages only thing it's not put into hog casings to fry or slow cooked simmered in a pot. It's the next best thing quick and fast if you made a big batch to fry the next day. The first time my wife tasted it she loved it. You see it's not one of those dishes my Kapampangan wife is accustomed to or knows about. It's a Ilocano thing I guess since Ilocanos up in the north of Philippines really love strong vinegary adobo tastes. My dad said it's best made with freshly killed pig meat marinated a few days then fried in oil till crisp. Similar to frying bacon till it's a bit crispy. You can pan fry it in oil or grill it over charcoal in a bbq grill. I prefer the frying pan since the flavors don't get a char taste to it. My dad recommends the meat to have a nice marbling of fat and meat like bacon or like a pork chop cut with a rind of fat and meat per slice. You don't want the meat too lean or it's going to come out real dry after cooking.
Here is the recipe.

Pritong Baboy (Fried Pork Filipino Style)

4-5 lbs boneless pork shoulder or pork chops, sliced into 1/4 inch steaks
2-3 cups apple cider or white vinegar, your preference
6 cloves of fresh garlic, crushed and minced fine
4-6 laurel bay leaves, ripped into 1/4 pieces each
2 Tbsp black peppercorns
2 Tbsp MSG (optional)
Dash freshly cracked black pepper to taste
3 pinches or so of Hawaiian or kosher rock salt
1-2 Tbsp of soy sauce (optional)
canola oil for frying

Instructions:

Cut pork into nice thin steak cuts that are easy to fry and cook thoroughly. Cutting it into thicker slices won't get the marinade through the meat and will take longer to cook. You want to cook it like bacon, fast and crisp.
Place pork in clean mixing bowl for the marinade. Add all ingredients to pork and mix and massage "adobo sauce" into meat. Soak overnight approximately 6-8 hours. Longer if your prefer it more vinegary and saltier. One time I forgot I had a batch in the fridge for 4 days and it turned out super vinegary in taste and a way bit too salty. If you have a big batch cut down on the salt and vinegar and it will turn out well. You have to experiment with it a bit to suit your taste.
Heat frying pan and add oil. Add pork slices and fry until nice crisp and brown. Cook well done. Drain on paper towels. Cool and slice into bite size pieces. Serve with hot or cold steamed white rice.
Serves 6-8

My wife Au had this for morning breakfast with rice. Usually she likes it with chopped tomatoes and shrimp sauce as a side dish.

Enjoy!! :)