In my last post I mentioned my parents have gone back to Malaysia after a lovely visit. In this post I will show you one of the wonderful things my mum prepared for me before she left.
Pork lard, glorious pork lard.
|crispy pork lard - 猪油渣 (zhu you zha, chu yao cha)|
My mum had bought some excessively fatty pork belly from the market, so she simmered the pieces of pork fat to render out the lard. This was skimmed out of the pot and then kept in the fridge where it soon solidified, and I've been using it instead of oil in stir-fries, even adding it to soups for some extra pizzazz. Delicious.
|rendered pork lard, great for adding flavour to stir-fries and even soups, or for making pies and such.|
After the rendering of the lard, of course, the pieces of pork fat were stir-fried vigorously over high heat until golden and crispy. I love these sprinkled liberally in noodle dishes. I'm also tremendously guilty of crunching on them just as a snack. Hey, it's not an everyday treat, and I don't get it in great quantities. Besides, as mum says, most of the fat had been rendered out already, so while it's probably not going to be the next craze in the health food industry, it isn't quite as unhealthy as you may think. So there.
But really, I shouldn't have to justify enjoying these delightful morsels. Look, here they are again, calling out to me...
|another gratituous shot of the crispy pork lard crackling.|