1 thick slice of pork with skin (1 lb | 450g)
1 dsp white vinegar
¾ dsp salt
1 dsp Chinese wine (coliang)
3 cloves of garlic
2 spring onions (tied in a bunch)
½ dsp turmeric
Ginger 20 cent size, scraped and crushed

Put all the above in a pot and cover with water. Bring to the boil and simmer slowly till quite tender and until all the gravy is gone.

Take the piece of cooked pork gently out of the pot and strain the fat from the pot to a clean frying pan.

Heat the fat and when quite hot, fry the pork on both sides till nice and brown and crispy on the outside.

To make porco salmourado more tasty soak the raw meat in all the ingredients for a couple of days, turning over each day.