Food & Receipts

The Ultimate Guide to Perfectly Crispy, Golden Pork Lard: A Secret Ingredient to the Rescue!

With just a few simple steps, you can create a jar of pure white lard that will last for ages and make all your stir-fries and fried dishes taste amazing.

Administrator

5 September, 2024

Ingredients:

– 500g pork belly fat, 3g salt, 2g peppercorns

Method:

Buy pork belly fat and clean it thoroughly. Cut the fat into small pieces; refraining from large chunks as it will take longer to fry. You can chill it in the fridge for a few hours or in the freezer for an hour to make it easier to cut.

Place the fat in a pan with water and a few slices of ginger. Bring it to a boil to parboil the fat. Once the water starts boiling, skim off the foam, and parboil for about 3 minutes. Then, remove the fat and drain it. This step ensures the fat is whiter and free from any unpleasant odors.

Next, put the fat into a clean pan and add water. You might be concerned about the water causing the fat to splatter while frying, but if you add it from the beginning, it won’t be an issue. The water helps prevent the fat from burning and makes it significantly whiter. Rest assured that the water will evaporate during the frying process.

Initially, use high heat and continuously stir the fat with chopsticks to ensure even heating. After about 10 minutes, the fat will turn cloudy, which is normal.

Keep stirring, and as the water evaporates, the fat will become transparent. At this point, turn down the heat to low and continue cooking slowly, adding a pinch of peppercorns. The peppercorns are the secret to making the fat incredibly fragrant. Fry until the cracklings turn golden brown and curl up, then turn off the heat.

Prepare a clean glass jar or ceramic pot and sprinkle a bit of salt at the bottom. Now, strain out the cracklings to clarify the fat and pour it into the jar.

The salt helps preserve the fat for longer. Once the fat has cooled, cover the jar and store it in the refrigerator for future use.

When the pork belly fat solidifies, it will turn a milky white color and emit a delightful aroma, making it perfect for stir-frying.

So, when frying pork belly fat, remember these key points:

– Parboil the fat to ensure it’s clean and odor-free.

– Add water while frying to prevent burning and achieve a whiter color.

– The secret ingredient, peppercorns, enhances the fragrance of the fat tremendously.

Good luck, and happy cooking!

Frequently asked questions

The secret ingredient is rice flour! Coating the pork lard with rice flour before frying gives it an incredibly crispy and golden texture.

Rice flour has a higher starch content and a different protein composition compared to wheat flour, which results in a crispier and lighter texture. It also absorbs less oil, making the pork lard less greasy.

Cut the pork lard into thin, even slices. Then, marinate it with a mixture of rice flour, salt, and pepper. Make sure each slice is well-coated before frying.

Use a neutral-flavored oil with a high smoke point, such as peanut oil or vegetable oil, for best results. The oil should be heated to around 350°F (180°C) before adding the pork lard.

Fry the pork lard in batches for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan, as it can lower the oil temperature and affect the crispiness.

Yes, you can store fried pork lard in an airtight container at room temperature for up to 3 days. To reheat, place it in a preheated oven at 350°F (180°C) for about 5 minutes, or until crispy again.

Crispy pork lard is a versatile ingredient. You can use it as a topping for soups, salads, or rice dishes. It also makes a great snack on its own, or you can crumble it over vegetables or noodles for extra texture and flavor.