The secret to frying pork fat to a crisp, odorless, and fragrant finish lies in these simple yet effective tips shared by home chefs. Follow these steps to achieve the perfect result every time.
1. Blanch the pork fat before frying
Instead of directly cutting and frying the fat, take a few extra minutes to properly prepare it:
– After purchasing, clean and cut the fat into small, uniform pieces.
– Prepare a pot of boiling water and blanch the fat for about 1-2 minutes to remove impurities and scum.
– Add a few crushed ginger slices to the pot during blanching. Ginger helps neutralize any unpleasant odors, ensuring a more fragrant and brighter finish.
2. Fry the fat with a little water
After blanching, drain the fat and let it air dry before placing it in a frying pan. Here’s the trick: add a small amount of water to the pan before turning on the heat.
You might worry about the water causing the fat to splatter, but it will gradually evaporate during cooking, offering two distinct advantages:
– It allows the fat to melt slowly, preventing burning or discoloration.
– It creates an even boiling temperature, ensuring crispy, golden cracklings without any burnt bits.
Maintain a moderate heat level during frying. Once the fat starts to boil, gently stir to separate the pieces and ensure even coloring. When the cracklings shrink, turn golden brown, and float to the surface, turn off the heat and filter the liquid fat.
3. Add a pinch of salt while the fat is still warm
After filtering the fat, add a pinch of salt to the warm liquid and stir well. This not only enhances the flavor but also prolongs its shelf life.
Once the fat has cooled down, transfer it to an airtight glass jar and store it in a cool, dry place or in the refrigerator.
In cold weather, the fat will solidify, resulting in a beautiful white, creamy texture.
Happy cooking!
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