Raw material preparation:
Wash the pork fat with salt and wine, scrape it clean until white, and drain. Prepare a pot of boiling water, add 1 tablespoon of salt, crushed ginger, and 3-4 shallots. When the water boils, add the pork fat and boil for about 5 minutes, then remove and rinse with cold water, and let it dry. Cut into 1-2 cm cubes.
How to make: Put the pan of cut fat on the stove with half a cup of boiling water, use chopsticks to stir continuously until the water is gone, then continue to stir evenly. Keep stirring the fat with your hands until the fat is firm, then remove and let rest for about 5 minutes.
After 5 minutes of letting the fat rest, I continue to stir the fat over medium heat, stirring continuously to release all the water from the fat and make the skin crispy. This part of the skin is slowly popping and becoming crispy. I stir evenly until it reaches the desired golden brown color. (Medium heat).
When you are about to take out the pork fat, lightly crush a clove of garlic and add it to make the fat fragrant. When the pork fat is golden and the skin has popped, remove it to oil-absorbing paper, wait until it cools completely, then store in a box.
Note: Because the fried pork rinds have skin, people often stir them continuously because if they stop, they will explode. If you stir them continuously, the fat will be golden brown and crispy, very delicious.
After making the pork rinds, you can eat them right away or make fish sauce with garlic and chili, or use them to prepare stir-fried or mixed dishes, or eat them with rice paper.
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