Step 1

Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.

Step 2

Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.

Step 3

Rub the remaining salt all over the ruffled fat. Set aside.

Step 4

Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.

Step 5

When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.

Step 6

Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.

Step 7

Serve with spiced vinegar.

Step 8

Share and enjoy!