Pork fat can be used as a cooking medium, for frying as pork lard or as an ingredient by itself. When using cooked pork fat as an ingredient, ask your butcher for the subcutaneous fat layers from the back of the pig; in Thai, these are called man muu khaeng (มันหมูแข็ง). It is a thick and firm fat cut with great consistency for salads.
Rendering pork lard (เจียวมันหมู)
In this class we will learn how to render and deodorize pork lard, you will get acquainted with different pork fat cuts and how to use them in Siamese traditional cuisine.
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How to prepare firm pork fat for salads (วิธีเตรียมมันหมูแข็งสำหรับเมนูยำต่างๆ)
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- firm pork fat (มันหมูแข็ง)
- sea salt (เกลือทะเล)
- lime juice (น้ำมะนาว)
- lemongrass (ตะไคร้)
- Cut the firm pork fat into large pieces.
- Rub the fat with salt and lime juice to scrape off the oxidized surface fat, which has an undesirable odor.
- Bring water to a boil, add a bruised lemongrass stalk, and then lower the fat into the water, making sure that it is submerged.
- Cook the fat until it is cooked through.
- Rinse the fat repeatedly until the surface grease is completely gone.
- Pat dry with a paper towel.
- Slice the pork fat into either thin strips or cubes of different sizes, depending upon the dish in which it is used.