How to make crispy pork cracklings

Ingredients: 1 kg pork fat with skin, salt, white wine, ginger, shallots

Preparing the ingredients:

Wash the pork fat with salt and rice wine, scrape it clean until white, and let it drain. Prepare a pot of boiling water, add 1 spoonful of salt, a small crushed ginger root, and 3-4 shallots. Once the water is boiling, add the pork fat and blanch it for about 5 minutes, then remove it, rinse it with cold water, and let it dry completely. Cut it into 1-2 cm square blocks.

Instructions: Place the lard (the kind you just cut) in a pan with half a cup of boiling water. Stir continuously with chopsticks until the water evaporates, then continue stirring. Keep stirring until the lard becomes crispy, then remove and let it rest for about 5 minutes.

After letting the fat rest for 5 minutes, continue stirring the fat over medium heat, stirring constantly to render out all the water and make the skin crispy. At this point, the skin will be slowly popping and becoming crispy. Stir evenly until it reaches your desired golden color. (Medium heat).

When you're almost ready to remove the pork cracklings, lightly crush a clove of garlic and add it to the cracklings to enhance the aroma. Once the cracklings are golden brown and the skin has popped, remove them and place them on oil-absorbing paper. Let them cool completely before storing them in a container.

Note: Because the pork cracklings have skin on, you need to stir them constantly because if you stop, they will splatter and explode. Continuous stirring will ensure the fat turns golden brown and crispy, making it delicious.

After making pork cracklings, they can be eaten immediately, or used to make a garlic and chili fish sauce, or incorporated into stir-fries, salads, or eaten with rice paper rolls.

PP

Source: http://baoninhthuan.com.vn/news/141993p29c173/cach-lamtop-mo-gion-bi.htm