Crispy TP Lard, or mỡ chài, is a quintessential ingredient in Vietnamese cuisine, lending a unique richness and savory depth to countless dishes. This recipe focuses on a truly exceptional method: braising the lard with fish sauce, creating a flavour profile that's both surprisingly complex and utterly addictive. Imagine the satisfying crunch of perfectly rendered lard, infused with the salty umami of fish sauce, elevating even the simplest of dishes. This seemingly simple technique unlocks a world of flavour, transforming a humble ingredient into a culinary star.
Forget bland, boring fats! This recipe transforms TP Lard into a flavour powerhouse, perfect for adding a luxurious, savoury punch to your favourite Vietnamese dishes. From noodles and rice to vegetables and even meats, this braised lard elevates the experience. Ready to unlock this secret to incredible Vietnamese flavour? Let's dive into the step-by-step process to create your own batch of this magical, crispy, fish-sauce-infused lard.
Tools Needed
- Non-stick pan
Ingredients
- TP Lard (pork belly, preferably the sticky head part)
- Shallots
- Water
- Salt
- Fish Sauce
- MSG (optional)
- Sugar
- Chopped Chili (optional)
- Pepper (optional)
- Oyster Sauce
- Chili Sauce (optional)
- Thai Green Onions (for garnish)
Step-by-Step Instructions
Step 1. Prepare the TP Lard
- Wash and thinly slice the TP lard.
- Place the sliced lard on a non-stick pan, cover, and let it steam for a while to render the fat faster and more evenly. Alternatively, boil the meat first before rendering the fat.
Step 2. Render the Fat and Sauté Aromatics
- After about 50-60 minutes of rendering the fat, add shallots and a little more meat to the pan.
Step 3. Create and Add the Braising Mixture
- In a bowl, combine water, salt, fish sauce, MSG (optional), sugar, chopped chili (optional), pepper (optional), oyster sauce, and chili sauce (optional).
- Once the lard is cooked, pour the braising mixture over the lard. Cover and simmer until the lard is cooked through and the sauce has thickened.
Step 4. Garnish and Serve
- Garnish with Thai green onions.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Using the sticky head part of the pork belly makes for the most delicious lard.
- Don't overcook the lard, as it will become too dry. The meat should shrink slightly.
- Adjust the amount of chili and pepper to your preferred spice level.
- This dish is delicious served with white rice, vermicelli, pho, or sticky rice.
Nutrition
- Calories: approximately 500-600
- Fat: 40-50g
- Carbs: 5-10g
- Protein: 20-25g
FAQs
1. What is TP Lard (Mỡ chài)?
TP Lard, or mỡ chài in Vietnamese, refers to a specific cut of pork fat, typically from the belly area, that renders incredibly crispy when cooked properly. It's prized for its rich flavor and texture.
2. Can I use other types of lard or fat instead?
While other lard can be used, TP Lard's unique texture and rendering properties contribute significantly to the recipe's success. Other fats may not achieve the same crispy texture. Experiment cautiously!
This incredibly flavorful Crispy TP Lard, braised to perfection with fish sauce, is a game-changer for your Vietnamese cooking. Its rich, umami taste adds depth and complexity to any dish it graces, transforming even the simplest meal into a culinary delight. Enjoy the satisfying crunch and unforgettable flavor—this recipe is sure to become a staple in your kitchen.