How to fry crispy golden lard that lasts long without smelling bad, makes any dish delicious

Pork fat, a nostalgic delicacy, is now widely used for frying rice, stir-frying, and making garlic shrimp paste.


Top fat is a delicious dish from the rationing period, sometimes there is no fat to eat. Fried fat with rice, stir-fry with vegetables, fried fat with onions, stir-fried fat with pickles… are delicious dishes. Nowadays, fried fat with garlic sauce has become a favorite snack. Fat is also used to make fat noodle soup which is very attractive…

However, the most important thing is to fry the fat into crispy and fragrant pieces.



1 kg of fat, the thick part of the fat will become crispy and delicious when fried, while the thin and soft part will not be tasty when fried. Thicker fat, such as the fat on the belly, will be more delicious than the soft and thin fat.

1 cup of water

1 tablespoon of white wine

1 piece of ginger

2 dried onions

1/4 teaspoon of salt

Step 1: Preparation: Buy the fat and remove the skin, then rinse thoroughly with diluted salt water. Soak the fat in ginger wine to remove any unpleasant smell.

Put the fat in a pot of water, add a little salt, bring to a boil and blanch the fat. Remove the blanched fat and rinse it thoroughly, then let it dry. Cut the fat into slices according to your preference, some like it thinly sliced, some like it thick, and some like it diced.


Note that when slicing the fat, it should be sliced evenly to ensure that the fried fat is evenly cooked and to avoid some pieces being burnt while others are not.

Step 2: First frying:

Put the fat in a pan, add a cup of water and heat it up, stir the fat evenly, and add a little salt. Then continue stirring until the fat starts to render. The water and salt help prevent the fat from splattering. Stir evenly to evenly distribute the melted fat and prevent some pieces from being burnt.

When the fat has rendered about 70% but is not yet golden, remove it from the pan.

Step 2: Second frying:

The fat that was rendered in the first frying is still white and not golden. After letting it cool, fry it again. Frying the fat twice helps it become golden, crisp, and last longer.

In the second frying, do not add water to the pan, instead, add a little fat to coat the pan, then add the fat and fry it again. You can add a little garlic and dried onions to fry together to give the fat a fragrant aroma. When the fat turns golden, remove it from the pan and let it cool.

The fat is golden, crispy, and fragrant. Frying the fat twice and rinsing it with ginger wine helps the fat become crispy and last longer without going rancid.


Delicious dishes made from fat:

After frying the fat, you can use it as a snack or stir-fry it with cold rice, stir-fry it with vegetables, make fat fried with garlic sauce. Or after frying the fat until golden, you can eat it immediately with hot rice, accompanied by some raw vegetables, it is also very delicious.


Nowadays, many people are using fat instead of oil because according to nutritionists, it is recommended to combine both types. Moreover, there are traditional dishes that are more delicious when cooked with fat, such as banana porridge, pancake…

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