Crispy Pork Fat

Instructions

1. Prepare the Pork Fat: Cut the pork fat into small cubes. For easier cutting, it's recommended to slightly freeze the pork fat until it's firm.
2. Start Cooking: Place the pork fat cubes in a wok or large pan. Turn on the heat to low and add 1 cup of water. This helps in rendering the fat slowly and prevents it from burning.
3. Seasoning: Optionally, add half a teaspoon of salt to the pork fat. This is to season the crispy bits that will be left after rendering the fat. Be careful not to add too much salt to avoid making the oil and crispy bits too salty.
4. Cooking Process: Let the pork fat cook on medium-low heat. The water will start to evaporate. Stir occasionally to prevent the pork fat from sticking to the bottom of the pan.
5. Monitoring the Cooking: After about 10 minutes, check and stir the pork fat. Continue to cook and stir every 5 minutes to ensure even cooking and to prevent burning.
6. Final Stages: Once the water has evaporated, the fat will start to render out of the pork, leaving behind crispy pork bits. If desired, increase the heat slightly to make the pork bits extra crispy. Be careful not to burn them.
7. Straining the Oil: Once the pork bits are crispy and the oil is clear, remove the pan from heat. Strain the crispy pork bits from the oil using a fine strainer.
8. Storing: Store the rendered pork oil in a jar or container. It can be kept in the refrigerator to extend its shelf life. The crispy pork bits can be used immediately as a topping or snack.