How to make pork crackling and lard - kiep moo & narm mun moo
 
Prep time
Cook time
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A simple yet rewarding recipe that fries/renders pork fat and pork skin, which results in delicious crispy and crunchy pork crackling and glorious pork lard.
Author:
Recipe type: Accompaniment
Ingredients
  • Pork rind/skin (or pork belly or pork spareribs)
  • 3 tablespoon of cooking oil
  • salt
Instructions
  1. With a sharp knife, cut the underside of the pork rind with long straight lines. Don't cut all the way through.
  2. Lightly sprinkle some salt to both sides of the pork rind and rub all over. Lightly sprinkle some salt to both sides of the pork rind and rub all over. Note: If you want your pork crackling and lard to remain saltless, you can skip this step. If you're using pork belly or pork spare ribs, remove the layer of meat from underneath the pork skin first, before cutting the underside of the skin/fat with a knife.
  3. With a sharp knife or kitchen scissors, cut the pork skin into small pieces/strips. Remember that once cooked, the pork skin/crackling will shrink in size and also possibly curl up if it is a long strip. I like to cut them into about 1 cm x 5 cm pieces, but it's really up to you how big and what shape you want your pork crackling to be. Note: If you're using pork belly or pork spare ribs, cut the fat and meat into small pieces as well. They also make delicious crunchy treats once cooked. Or, you can reserve them for another recipe.
  4. In a saucepan or wok, add the cooking oil and bring to low-medium heat.
  5. Add the sliced pork skin, fat and meat pieces and gently stir together.
  6. Continue to cook/fry the pork pieces and regularly stir. Be extra careful of the hot oil when stirring because it can pop and spit at you.
  7. When the pork pieces turn to a light brown colour, you can increase the heat to medium. This will cause the pork skin to blister and become more crunchy and crackly. Be careful to not overcook, and the oil will also get hotter and possibly pop and spit even more.
  8. After about 20 mins of cooking and stirring (depending on how much crackling you're making and how hot the heat is), the pork pieces will turn to a light golden colour and look crunchy and delicious!
  9. When they're ready, turn off the heat, and strain the cooked pork crackling pieces from the oil to a bowl. Let the oil/lard cool down and then transfer it to a bowl or container and store it in the fridge for later use in your recipes, etc.
  10. You can sprinkle the pork crackling with seasoning of your choice.
  11. Serve as a snack with your favourite drink or as an accompaniment with your meal. Enjoy sparingly. Bon appetit!
Recipe by Padaek at http://padaek.com/make-pork-crackling-lard-kiep-moo-narm-mun-moo/