While pork fat is a familiar ingredient, some people still wonder why their pork lard is less fragrant or has a yellow hue when fried. So, a chef revealed a tip: when frying lard, remember to add a certain ingredient, along with some spices, to make the lard crystal clear and aromatic, lasting without spoilage. What are these ingredients? Let’s find out below:
Preparation:
– 5 kg of pork fat, a small amount of soybeans and peppercorns, one stalk of scallion, one knob of ginger.
Instructions:
Place the fat in a basin and add a little water and some salt. Take a handful of flour and mix it in. The salt helps to neutralize the strong scent of the fat, while the flour adheres to any impurities on the surface, thus cleansing the fat. Knead and mix the fat for a while, then rinse it thoroughly with warm water and cut it into small pieces.
Place the pre-treated fat into a pot and add a bowl of water, along with some chopped scallions, ginger matchsticks, and a dash of cooking wine. Blanch for about 5 minutes.
Once the water boils, skim off the foam and blanch the fat for another 3 minutes. This step can make the pork lard whiter and free from any odd smell.
Transfer the fat to another pot and add a small bowl of water. Start rendering the pork fat. The water helps to make the lard whiter, and it will evaporate during the frying process, so there’s no need to worry about splattering.
Initially, set the heat to high. During the frying process, use a whisk to constantly stir the fat to ensure even heating. After whisking for about 10 minutes, the water and rendered fat will turn cloudy, which is normal.
Keep whisking, and the water will gradually evaporate, leaving the fat transparent. At this point, turn the heat to low and continue rendering slowly. The amount of fat will gradually increase.
Add a slice of ginger and some scallion. The primary purpose is to neutralize any fishy odor and enhance the fragrance. Once the scallion and ginger change color, remove them.
Prepare two containers to hold the rendered lard. Sprinkle a little salt, soybeans, and peppercorns at the bottom. This step helps to neutralize any remaining fishy odor, enhance the fragrance, and extend the shelf life of the lard.
When the cracklings start to curl, turn off the heat, strain the lard through a sieve, and pour it into the containers.
Let the lard cool down naturally. Once solidified, it will turn a milky white color and emit a delightful aroma, making it an attractive ingredient for cooking. Store the lard in the refrigerator for later use.
Good luck!
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