Vietspices Search

Tuesday, January 19, 2010

Tép Mỡ (Fried Pork Fat)

Fried pork fat might not be the heathiest due to the high amount of saturated fat but it's certainly delicious. You may use fried pork fat to sprinkle on anything.
* * *
RECIPE: Fried Pork Fat 

2 pounds of Pork Fat - availabe at any Asian stores. 
They usually have it in the back. So just ask the person at the meat department. 
Prepare Pork Fat

Remove pork skin. Dice the pork fat into small cubes.
They will shrink during the process. Put them in a large pot and render the pork fat cubes over medium heat, occasionally stirring. As the cubes release more and more fat, the rendered fat tends to splatter quite a bit. It's done when the pork fat cubes are golden brown; remove them from the oil.

Place a piece of paper towel on top of a plate and pour the fried pork fat over the top to drain.

You can store the left over fried pork fat in a glass jar and keep refrigerated once it has cooled. They should be fine for a couple of weeks.


  1. One of my early memories is of standing on a chair in front of the stove stirring the pork fat after a hog butchering. It was a family event and everyone was there. Somehow I always got stuck with the job. My reward was first chance to eat the cracklings. It's a smelly business, though. We would open every window in the house to let the odor out.

  2. I went to an Asian market and asked the man at the meat department for pork fat. He looked at me like confused and didn't know what I was talking about. How can I say the pork fat that I need in Vietnamese so they will understand?

    1. You can show them this picture of pork fat (mỡ heo):