Deep-fried Scallops and Mangalitsa Rinds

When my brother-in-law and his family were up for Phil's memorial, we went one night to Los Arrieros, a local Columbian/ Latin restaurant. Among the obscene quantity of foodstuffs ordered for our table was a "pork rind," which turned out to be a 1"x8" or so piece of pork belly, scored to the skin and deep-fried. It was phenomenally good. I thought about this when faced with two really good ingredients: a 1-lb hunk of Wooly Pigs Mangalitsa from Foods in Season and fresh dry sea scallops from Giovannis. The result follows.

Courtney's Deep-fried Scallops and Mangalitsa Rinds
(to serve 1; can be scaled)

1/2 lb pork belly (I used mangalitsa)
1/2 lb dry sea scallops (diver scallops)
2 Tbsp mayonnaise mixed with 1 Tbsp drained capers
Lard for deep frying

Heat lard to 360F (185C). While the lard is heating, cut the pork belly into 3/4"-to-1" cubes. When the lard is hot, carefully lower the pork cubes into the hot fat. Work in batches if necessary to keep the pieces cooking freely. 

The length of time the pork needs to fry will depend on the size of the pot and the number of cubes; mine took about 10 - 15 minutes to be done to a point at which the oil was smooth (not simmering as in the above picture) and the meat was golden. Remove the meat and drain on paper towels.

Deep fry them until done to taste. Picture below shows a scallop deep-fried 30 seconds at the bottom; 45 seconds at the top right; and 60 seconds at the top left.

Arrange the scallops and pork on a plate. Spoon mayonnaise mix over and serve immediately.

Cooking Notes: Everything as described. I used homemade blender mayonnaise made with 3/4 olive oil and 1/4 coconut oil.

Eating Notes: The scallops and the pork rinds each were great in their own right. Combined, they were phenomenally satisfying. The mayonnaise and capers added velvet and salt to the scallops' silky sea-salt. The Pork rinds were out of this world - skin crunchy and resistive, fat that just melted at the hint of a tooth, and meat that somehow blended the two. The mangalitsa has a very mild, neutral flavor, and served as an unusual palate cleanser between the bites of scallop.

As a bonus, the next day when people asked what I had for dinner, I was truthfully able to reply "deep fried fat." There's something most satisfying about that.