Provided by: Chef Peter Cho
(1) Rinse the peanuts under cold water. (2) Add the nuts, the 3 quarts of water, and the salt to a large pot, and bring to a boil. Lower heat to a low boil, cover the pot, and cook for 1 1/2 to 2 hours, or until the peanuts (both shells and meat) are soft and tender. Remove them from the water, and eat as soon as they’re cool enough to handle. Or, optionally, lightly crack the shells of the boiled peanuts and fry them in the rendered pork fat until they’re golden brown, about 5 minutes. Remove peanuts from pan, drain on paper towels, sprinkle with sea salt, and serve.
See also: In Season: the Breslin's Boiled Peanuts(Published 2012)