Grains of fat have become a new and attractive dish in the feasts of many families during Tet. However, if this dish is not prepared properly, it is very easy to become sluggish or have a bad smell if left for a long time.
The reason is that fat is oxidized when exposed to the air, so housewives can apply some secrets to get a delicious jar of pork cracklings to treat guests during the last days of Tet holiday.
Choose neck fat for crispness and deliciousness
The quality of raw materials determines a large part of the deliciousness of the finished product. Accordingly, housewives should choose the best type of fat to make pork cracklings, which is the neck fat or tenderloin fat. This part has a firm texture that helps the pork cracklings to be evenly golden and less broken.
Avoid using sa fat or belly fat because this part is usually soft and has a lot of water. When frying sa fat, it is easy to explode, shoot, and the finished product is often hard and does not retain its crispness for long. Housewives should pay attention to choosing pieces of fat with ivory white color and good elasticity to get a delicious and fatty jar of sausage.
Apply double frying technique
The processing process plays a key role in making the finished product always fragrant and crispy. Before frying, it is necessary to wash off the fat and blanch it in boiling water to remove odors. The most important secret to apply is the 2-round frying technique.
The first step is to fry the fat over medium heat until cooked, then take it out and let it cool completely. The second time, continue to add the cooled spinach and fry quickly over high heat until golden brown and puffed.
This method helps to squeeze the maximum amount of excess fat inside to create a porous hollow structure. Thanks to that, the pork cracklings are crispy longer than the usual single-frying method. Adding a little salt or white wine when frying also helps the finished product become richer and last longer.
Stored in a sealed jar
Fried foods need to avoid moisture, so after processing, it is necessary to take out the pork fat onto oil blotting paper and let it cool completely. Putting it in a box when the pork fat is still hot and warm will cause water to stagnate, making the fast food bland or moldy.
Housewives should store "pơp mỡ" in glass or ceramic jars with tight lids. You should line the bottom of the jar with a layer of napkins to absorb moisture. It is best to store it in the refrigerator compartment with low heat, which will help slow down the oxidation process and keep "pơp mỡ" from smelling greasy. When taking it out to eat, use dry and clean chopsticks to prevent bacteria from entering.
