To Finish the Pork Tail

• 1 litre (35 fl oz/4 cups) non-GM canola oil*, for deep-frying
• 190

Fill a deep-sided saucepan no more than one-third full with the oil and heat to 180°C (356°F).

Combine the starches, fennel seeds and salt. Dip the pork pieces in the water, then coat with the starch mixture. Deep-fry the pork tails for 2 minutes or until crisp. Drain on paper towel and serve.