Ingredients:

1 kg Pork Loin, thinly slices

1 cup palm sugar

1 teaspoon sea salt

2 tablespoons soy sauce

1 teaspoon black

1 teaspoon white pepper

1 teaspoon coriander seeds

15 cloves garlic, peeled

Methods:

1. Place palm sugar, sea salt and soy sauce in medium skillet on medium-high heat. Cook and stir 6-8 minutes or until syrup is light brown.
2. Grind black pepper and white pepper until fine. Then mix in dried coriander seeds and garlic into a coarse mixture.
3. Cut the pork loin in thinly slices.
4. Add pork slices; stir to coat with the syrup and stir in the grind mixture. Mix all the ingredients quickly until all the mixture well mixed.
5. Move from the sauce pan to plastic bowl, cover and place in refrigerator at least 12 hours or over night.
6. Remove from the refrigerator after 12 hour and prepare to dry. Place pork on the racks to sun-dry or dry in the oven on very low temperature about 1 to 2 hours. Pork is dry; prepare to deep fry.
7. Add canola oil in a deep-frying pan on low heated pan, immerse pork. Cook pork until well done, approximately 3-5 minutes depending on thickness.
8. When the pork is done, use tongs to move pork to drying rack to drain oil off. Done.