Many people believe that frying pork fat is as simple as placing the fat in a pan and waiting for it to melt and form lard. However, this method often results in yellowed and even foul-smelling fat. Experienced chefs have shared that there are different ways to fry pork fat, but there is one technique that makes the fat much more fragrant. That technique involves adding this one ingredient. Specifically, you can refer to the method below to fry white and fragrant pork fat.
Ingredients for frying pork fat:
– Pork fat: 500g
– Salt: 3g
– Pepper: 2g
– Ginger: a few slices
Method for frying white and fragrant pork fat:
– After buying the pork fat, wash it thoroughly and then cut it into small pieces. You should not cut large pieces as they will take longer to cook. Before cutting, you can put the fat in the refrigerator for a few hours or in the freezer for 1 hour, which will make it easier to cut.
– After cutting, put the pork fat in a pan, add water and a few slices of ginger, and boil it to blanch the fat. When the water boils, remove the foam, and after about 3 minutes, take the fat out and drain it. You should not skip this step as it helps make the fat whiter and eliminates any special odor.
– Next, put the pork fat in a clean pan and add a little water. Many people often skip this step because they worry that the water will cause the fat to splatter during frying. However, if you add water from the beginning, there won’t be any splattering. Water not only prevents the fat from burning while frying but also makes the fat much whiter. During the frying process, the water will evaporate completely, so you can rest assured.
– When you start frying the fat, use high heat and constantly stir it with chopsticks to evenly heat the fat in the pan. After about 10 minutes of stirring, the fat will start to turn cloudy, which is normal.
– Keep stirring, and the water will gradually evaporate, and the fat will become transparent. At this point, reduce the heat to low and continue cooking. Add a little pepper. Pepper is the ingredient that makes the pork fat much more fragrant. When the lard turns a golden color and becomes crisp, you can turn off the heat.
Prepare a clean glass jar and sprinkle a little salt at the bottom. Then, filter out all the lard in the pan and pour it into the jar. The reason for adding salt to the jar is that salt helps prolong the shelf life. When the lard cools down, close the lid and store it in the refrigerator for later use.
When the pork fat solidifies, you will see that it has a milky white color and a very fragrant smell. The lard is incredibly delicious for frying and cooking.
3 Essential Ingredients for Frying Pork Fat for Maximum Deliciousness
With these simple ingredients found in almost any household, you can easily make your own lard that stays white, fragrant, and fresh for a longer period of time.
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