Pork cracklings, or “tóp mỡ” in Vietnamese, is a delicious and easy-to-make snack. Whether enjoyed as a standalone treat or paired with white rice, porridge, or stir-fried vegetables, this crispy and fatty delicacy is a favorite among many. However, not everyone knows the secret to making pork cracklings that stay crispy for longer. With this simple recipe, you’ll be able to serve up a batch of perfectly crispy and golden pork cracklings to impress your family and friends during weekend gatherings.
**1. Ingredients for Pork Cracklings:**
– 800 grams of pork belly
– 1 knob of ginger
– Garlic, star anise, shallots, and scallions
– Seasonings: Salt, white wine, and cooking oil
Opt for pork belly with a good ratio of meat to fat for the best results.
**2. How to Make Pork Cracklings:**
*Step 1: Prepare the Ingredients*
– After purchasing the pork belly, remove the skin and use salt crystals to rub and eliminate any unpleasant odors. Rinse the meat thoroughly with water several times to ensure it’s clean.
– Clean the ginger, peel it, and let it air dry.
– Remove any wilted or discolored scallion leaves, then wash the rest thoroughly (you can leave the roots intact).
– Peel and rinsesection, add a sufficient amount of cold water to barely cover the meat. Then, toss in the ginger, shallots, a splash of cooking wine, and two star anise pods to infuse flavor. Turn on the heat and bring it to a boil.
– Once the water starts boiling, use chopsticks to flip the meat and skim away any foam that rises to the surface to remove impurities.
– After two minutes of boiling, quickly remove the meat and rinse it under cold water. Let it air dry.
– Next, cut the meat into long strips approximately the thickness of your finger, ensuring they’re not too thin or thick.
It’s important to cut the meat into pieces of uniform thickness for even cooking.
*Step 3: Frying the Pork Cracklings*
– Place a wok or a deep pan on the stove, add a small amount of cooking oil, and turn on the heat to medium. Put the meat strips into the pan and fry them.
– Maintain a moderate temperature and stir frequently to ensure even cooking and prevent burning.
– As the pork cracklings start to float and the bubbles in the oil subside, increase the heat slightly to allow the excess oil to escape from the meat, resulting in crispier and less greasy cracklings.
– When the pork cracklings turn a beautiful golden color, turn off the heat and remove them from the oil.
– Before serving, fry the cracklings again for about 5 minutes with crushedsection, add a sufficient amount of cold water to barely cover the meat. Then, toss in the ginger, shallots, a splash of cooking wine, and two star anise pods to infuse flavor. Turn on the heat and bring it to a boil. to enhance their aroma and crispiness. Once they’re done, remove them from the oil and let them cool slightly before serving.
The simplicity of this dish belies the delightful crunch experience it offers. Each bite of these homemade pork cracklings delivers a satisfying crunch, a savory flavor, and a melt-in-your-mouth texture without the greasiness. Enjoy them as a snack or pair them with a dipping sauce made of fish sauce, chili, and garlic to elevate your rice or drinking sessions.
Pork cracklings go well with fresh herbs, cucumbers, and a side of pickled eggplant.
**3. Tips for Making Perfect Pork Cracklings:**
– When selecting pork belly, opt for pieces with a natural pink hue and a good ratio of meat to fat. Additionally, the meat should be springy when gently pressed.
– Depending on your preference, you can enjoy pork cracklings with sour pickles, cucumbers, herbs, or a refreshing eggplant salad on the side.
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