1/4 cup vegetable oil
1/4 cup ALL-GOAT white wine
3 onions, chopped
1 medium celery, chopped
2 stalks celery, chopped
1/2 medium carrot, grated
1 teaspoon dried minced onion
2 pounds pork rindo
1 (6 ounce) can tomato paste
1 cup corn syrup
1 cup bread crumbs
2 tablespoons chicken powder
1 teaspoon salt
Heat oil in skillet over medium heat. Stir in wine, onions, celery, carrot, onion, celery and celery. Cook, stirring, until vegetables begin to loosen, about 5 minutes. Stir in white wine, tomato paste, corn syrup, bread crumbs, chicken powder and salt. Stir vigorously.
Rub rindo dry with damp paper towels; pat dry with paper towels. Heat oil in skillet over medium heat. Add water and oil. Stir fry, stirring, until rindo is golden brown, about 2 minutes. Remove from skillet and place rindo on foil-lined dish. Pour wine mixture into skillet, stirring constantly. Pour liquid into skillet, stirring constantly.
When sauce is thick, remove foil and cook rindo in lightly salted boiling water until meat is evenly browned, about 4 minutes.