DELECTABLE DEEP-FRIED PORK

About an hour before you wish to serve the meal, cut the pork into slices about 3/4-inch thick, then cut into approximately 1-inch squares. Place in a wide bowl, sprinkle on the 1 tsp salt, and mix with your hands or a spoon to distribute the salt. Cover and set aside for at least 45 minutes to marinate

Place the rice flour and the 1/4 tsp salt in a medium bowl. Stir in the lukewarm water to make a loose batter and continue stirring until the batter is very smooth. Set aside

Set up your deep-frying arrangement: Place a large wok or a large deep pot on the stovetop; make sure the wok or pot is stable (or use a deep-fryer). Pour 2 inches of oil into the wok or pot and heat the oil over high heat. Put out a slotted spoon or mesh skimmer. To check the temperature of the oil, hold a wooden chopstick vertically in the oil. If the oil bubbles up vigorously along the chopstick, it is hot enough. If the oil is smoking, it is too hot; lower the heat a little and wait a minute before retesting the temperature (A deep-fry thermometer should read about 350F)

Stir the rice flour batter you've prepared earlier to make sure it is mixed well again (the flour tend to sit at the bottom after a while) Pick up several slices of pork, using chopsticks or your fingers, drage them through the batter, and slip them into the hot oil. Repeat several times, then use the slotted spoon or mesh skimmer to keep the pieces moving in the oil and to ensure that they stay separate. Cook until golden brown all over, about 2 minutes

Use the spoon or skimmer to lift them out of the hot oil, pausing a moment to let them drain, then set on a platter. Repeat with the remaining meat and batter

Serve warm with Tribal pepper-salt mixture and lime wedges