Select a pork with thin fat, and with some meat young pork iF you can identify.
Usually the good part ot pork is the tip of ribs in the belly. cut to square pieces, about 3 x 3 inches.
Boil in about 2 liters of water, with 1 tspoon salt, black pepper, (if you prefer having vetsin, add few aji-nomoto).
Do not overcooked, check with fork if its tender then remove, place in a strainer and drain OVERNIGTH.
The next day, heat cooking oil in a deep kettle with cover, place about 4 pcs.,
as the first instance you put, the pork will sizzle heavily you have to cover it,
then adjust fire to medium cook till golden brown,
set aside and let it cool, when sizzling subsides,
cut and serve with Mang Tomas sauce.
