Crispy pork fat and lard is an important flavor ingredient in some southeast Asian countries. Cause it just tastes really good. Here's how I make it. Add it to your ramen noodles, vegetables and stir fries.
@@TheSickfloW Oh yes 100% right. Since throwing my seed oils to the bin, my blood test is perfect, cholesterol more balanced and I feel better. My experience is shared by many.
@@TheSickfloWEven old Democratic Party member Robert F. Kennedy Jr. was criticizing the various unhealthy aspects of seed oil, and you, the sheep, don’t want to go find the video. I am from Generation Z.
"Fat Is Where The Flavour is" Every time mum cooked any meat/poultry, she'd drain off the fat into an earthenware pot in the pantry, and use that for frying/roasting. Phenomenal flavour! Animals in the UK are now bred to be lean.... that's why a lot of our meat is tasteless🤷♂️.🤟✌️🙏
Exactly! 😀 I'm trying to source some good beef fat to make tallow here. It's really difficult to find hopefully I can get my hands on some for video too 👍
Amazing! I’ve always wanted to make this, but even 99 Ranch or other Asian groceries n butchers in the US don’t sell pork back fat. So I just use chicharron, lol.
Hey bro, how's it going? Really, I didn't know that, I'm so surprised. I figured pork fat would be so easy to find in US, especially asian supermarkets 😆
I keep it in the refrigerator in a clean container. I don't know how long it'll last really. I finish mine in about a couple of months. Depends on how often I cook with it. I heard other people can keep it for a year refrigerated though.
