In a casserole, put together all ingredients. Add enough water to cover.
Bring to a boil and simmer till tender, about an. hour.
Remove the pork and drain. Leave in an airy place to dry.
Slice into thin strips then 1/2 inch crosswise. Refrigerate overnight.
Deep fat fry till golden brown. Serve with native coconut vinegar with a few chopped bird's eye chili (siling labuyo).