PORK RACK CRACKLING AND PERUVIAN RICE

Ingredients:

1 (1.5-2 kg)	pc	MONTEREY PORKCHOP RACK, boiled
1	tbsp	iodized rock salt
1	tbsp	cracked black pepper
		cooking oil for deep-frying

For Peruvian rice:

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
2	tbsp	finely crushed garlic
1/4	cup	lemon juice
4	cups	day-old rice
1/2	tsp	oregano
1	tsp	paprika
1/2	tsp	thyme
1/2	cup	light soy sauce
2	tbsp	chopped cilantro

Procedure:

Season pork with salt and pepper. Deep fry until golden brown. Set aside.
For Peruvian rice, melt butter and fry garlic until light brown. Stir in rice and the rest of the ingredients. Mix well. Transfer on a dish and top with pork crackling.

Makes 10-12 servings.

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