Today I threw out a bottle of vegetable seed oil. I used to think that seed oils were good (after all we are bombarded with that information in the media) but after I learnt that they are pro-inflammatory, ughs! No way am I cooking with them again.
Animal fats is healthy. I know you don't believe me. Please go and do some research.
I bought two packets of pork fat.
Yup, your doctor tells you this is BAD.
Cholesterol is going to kill you.
I put all the pork fat into a slow cooker and added 1/4 cup water.
Then set on high and once the liquids start boiling, turn down to auto. I checked every hour and stirred to avoid the lard from sticking and burning.
Once the lard starts to turn brown, remove the lid, keep stirring and then turn off the slow cooker.
Then strain the rendered fat to separate the liquids from the solids.
Transfer the oil into an airtight container and allow to cool completely before affixing the lid. Then store the container in the fridge.
The strained browned pork lard are not crispy yet and need further cooking. I transferred them onto a piece of baking paper and put them into the air fryer at 200C for 10 minutes, stirring at half time.
And they turned out so crispy and tasty! Better than the one that you get from the restaurant (that are sometimes rancid).
Once they cooled down, I put them into an airtight container.
They are good as sprinkles on whatever food you like.
People here hardly ate these, still not commonly found around these parts - they render the fat/lard to use in their cooking e.g. to toss kampua mee (my mum used to do that too - one BIG pot of lard in our kitchen)...and use the crusts as animal feed. Initially, when I found some in my KL Hokkien mee or Penang char kway teow, I would leave them all by the side.
ReplyDeleteWhen I was a child, I disliked it. I thought it tasted funny. LOL!
DeleteAh, ju Yao char. Some shops charge MYR 1 for them if the customers want extra. That day the pork pastry I bought uses lard so it is very popular. Your recipe is very useful for those who want to make ju Yao char and get the lard oil to use too. Thanks! I will show my spouse if he wants to make crispy ju Yao char to eat.
ReplyDeletehee..hee.. It is so simple to make though the rendering part can take quite a while.
DeleteI love pork lards. Who doesn't?? Lol. So good with noodle but true, it is BAD for health. Don't consume it much. My mum made sambal with pork lards and it was so yummy and appetizing with white rice.
ReplyDeleteI never made pork lard myself at home.
Oh yes, it is never wise to overeat anything.
DeleteNow that you're on this diet, you can eat pork lard as a snack since you feel it's good for you. For the rest of us, we can't (since according to you, it's detrimental to mix carbs with fats!) and will have to eat it sparingly. So, I certainly won't be making pork lard at home but will eat the small amounts presented to me when eating out.
ReplyDeleteYes, it won't be practical for you to make this since you eat it sparingly. I would only make when I run out of pork fat. My late grandmother used to say that food cooked with pork fat taste a lot better hah..hah..
DeleteI usually did mine on the stove, now I know I can use slow cooker to render the pork lard. Thank you for sharing. :)
ReplyDeleteYou are welcome!
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