Zakary Pelaccios Pork Fries

• 2 egg whites
• 3 cloves garlic, minced
• sea salt
• 1 cup olive oil (the best you can afford)
• fresh lemon juice, to taste
• 1/4 cup coriander seeds
• 2 tablespoons fennel seeds
• 4 cups sea salt
• 2 cups sugar
• 10 cloves garlic, peeled and crushed
• 10 whole fresh red chilies such as Anaheim or Hungarian Wax
• 5 medium shallots, sliced
• 3 tablespoons black peppercorns
• 1 cup packed daun salam (Indonesian bay leaves)
• 2 to 3 pounds fresh pork belly
• 2 tablespoons olive oil (the best you can afford)
• 1 yellow onion, cut into sixths
• 1 head garlic, halved crosswise
• 2 shallots, halved lengthwise
• 2 1/2 cups chicken stock
• 2 cups all-purpose flour
• 3 eggs, whisked
• 2 cups panko breadcrumbs, pulverized in a food processor
• 5 cups neutral oil, for frying

1. In a stand mixer or food processor, whip the egg whites with the garlic and a generous pinch of salt.
2. Once they begin to take on volume, slowly add the oil.
3. Once the oil has been incorporated and you have a white cloud of mayo, add lemon juice and salt to taste.
4. Pour the aioli into a bowl and set it aside in a cool place.

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Taken from www.foodrepublic.com/recipes/zakary-pelaccios-pork-fries-recipe/ (may not work)