This recipe is an accompaniment to Ted Allen's North Carolina pulled pork.
- 1/2 cup vegetable oil
- 6 to 8 shallots, thinly sliced and separated into rings
- 1/2 teaspoon cornstarch
- 1/2 teaspoon table salt
To make the shallots, put a large skillet over medium-high heat and add the oil. Toss the shallot rings with the cornstarch to coat lightly. When the oil is hot but not smoking, add the shallots and fry until golden, 2 to 3 minutes. Drain on paper towels and sprinkle with salt while hot. Hide from guests.