In the past, I was afraid of frying pork fat because every time I did, the fat would splatter everywhere. However, during a visit to a friend’s house, she shared a little secret with me – a method to fry the fat to a beautiful white color, with golden and crispy cracklings, without a single splatter. The secret? Frying the fat with plain water.
It may sound absurd, but it works wonders. Simply start by rinsing the fat and cutting it into bite-sized pieces. Place the fat in a pot and add just enough water to cover the surface. Then, turn on the heat and let it boil.
Don’t underestimate this method; it’s incredibly effective. Not only does it prevent splattering, but it also allows you to fry the fat for a longer period without burning it. Moreover, adding plain water from the start ensures that the fat remains a pristine white color, even when exposed to high heat.
Here’s another little-known fact: when the water boils, the steam carries away a significant amount of the pork’s unpleasant odor, resulting in a more fragrant and delicious final product.
Additionally, keep the following tips in mind when frying pork fat:
1. Avoid using cooking oil as it tends to darken the fat, making it less visually appealing.
2. Once the fat turns a pale yellow, add scallions and peppercorns. These ingredients will eliminate any lingering fishy odor, enhancing the fragrance of the fat.
3. Allow the fat to cool before transferring it to a jar. Avoid pouring hot fat into a jar as the temperature can reach approximately 300°C, which may cause ceramic or glass containers to crack or break.
4. Add just enough water; too much or too little can be detrimental. Aim for a level that just barely covers the surface of the fat.
5. Adjust the heat as needed. When the pot starts to boil, reduce the heat and maintain a steady temperature to ensure the fat renders quickly and abundantly.
Guide to Frying Pork Fat Without the Splatter
– Preparation time: 10 minutes
– Cooking time: 1 hour 30 minutes
Ingredients:
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– Pork fat: 500g (with skin removed)
– Salt: 1 teaspoon
– Water
Detailed Steps to Fry Pork Fat:
1. Cut the pork fat into square pieces of about 5cm in length. Keep in mind that the fat will shrink during the frying process.
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2. Place the cut pork fat in a pot or deep pan, and add just enough water to barely cover the surface of the fat. Avoid adding too much water, as it will prolong the frying process.
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3. Turn on the heat and bring the pot to a gentle boil. Keep the lid off during the entire process. After 30-40 minutes, add half a teaspoon of salt to the pot.
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4. Once the fat turns golden and shrinks, turn off the heat. Use a slotted spoon to remove the cracklings and place them on a plate lined with paper towels to absorb any excess oil. Let them cool.
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5. Once cooled, transfer the cracklings to an airtight glass jar. They can be stored at room temperature for up to a week or in the refrigerator for up to a month.
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Allow the liquid fat to cool, then transfer it to a glass jar or container with a tight-fitting lid. For extended storage, keep it in the refrigerator.
The golden-brown cracklings are deliciously crispy and can be seasoned with a garlic fish sauce dip, served with fresh herbs, or enjoyed as a snack with a side of tomato sauce.
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With this simple frying method, you’ll end up with beautifully colored fat and cracklings, all without any splattering or mess during the cooking process.
(Image source: Bearnakedfood)
