Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.

Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.

Rub the remaining salt all over the ruffled fat. Set aside.

Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.

When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.

Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.

Serve with spiced vinegar.

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