Recipe for Crispy Fried Pork Lard (Tóp Mỡ)
Discover the secret to making perfectly golden-crisp Tóp Mỡ with this easy-to-follow recipe from Viet Flavours. By using the traditional water-rendering method, we ensure the pork fat stays light in colour and reaches an airy, addictive crunch without the mess of oil splashing. Whether you're using these savoury lardons as a premium topping for noodles and rice or enjoying them as an irresistible standalone snack, this versatile Vietnamese staple is a must-have in any kitchen. Plus, you'll learn how to properly store the rendered lard for use in all your favourite stir-fries!Please refer to the video instructions at the end of the recipe if you’d like to see how to make Crispy Fried Pork Lard (Tóp Mỡ) in action.
Equipment
- 1 large pot (for blanching)
- 1 large non-stick skillet
Ingredients
- 2.25 kilograms pork fat (cleaned)
- A few slices of ginger along with some garlic and shallots optional
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to medium-high heat. Add the pork fat and blanch for about 5 minutes. Remove and set aside.
- Once slightly cooled and firm, dice the pork fat into pieces about 0.5 inches thick. Keep in mind they will shrink during frying, so don’t cut them too small.
- Place the diced pork fat into a large non-stick skillet. Add enough water to almost cover the fat. Turn heat to medium and stir gently.
- As the pork begins to turn lightly golden, add the optional ginger, garlic, and shallots. Reduce heat to medium-low and let it simmer. Stir occasionally to prevent sticking.
- Remove the aromatics. When the pork pieces float and turn golden brown, immediately strain them out to avoid overcooking.
- Let the crispy lard cool completely, then store in an airtight container.
- The rendered lard oil can be stored separately and used for cooking, such as stir-frying or drizzling over dishes.