In an era where homemade food is winning hearts once again, one menu item that is "simple yet truly special" and has become a top-selling online product is none other than "Pork Crackling Chili Paste." It’s a dish that combines everyday ingredients with an exceptional twist.
The crisp crunch of freshly fried pork cracklings mingling with the fiery heat of roasted chili and the aroma of fried garlic is the charm that makes many people unconsciously scoop up extra rice.
Thairath Online will take you into the kitchen to uncover this delicious recipe together. Whether you want to make it to save on meal costs or pack it into jars to create your own brand, it’s a compelling idea worth trying.
The key starts with the "fat." The deliciousness of pork crackling chili paste doesn’t come from expensive seasonings but from choosing the right main ingredient: "pork fat."
Experienced sellers know you must use only "firm pork fat." Never use soft fat, because firm fat when fried holds its shape as crunchy, cube-shaped pieces and doesn’t absorb much oil, while soft fat melts away and becomes mushy.
Making pork crackling chili paste is a great exercise in patience and focus. The most important step is frying the pork cracklings.
Water addition technique: Cut the pork fat into cubes and place them in a pan. Add a little water along with some salt. The water helps distribute heat evenly to cook all pieces thoroughly and prevents oil from splattering.
From medium to low heat: Simmer until the water evaporates and the oil starts to release. At this stage, stir frequently to prevent sticking. When the cracklings turn golden and feel lighter, remove them immediately because residual heat will darken their color after taking them off the heat.
Kitchen tips: Do not fry shallots and garlic together because they cook at different rates. Fry each separately until golden and crispy, then combine them later to avoid burning and bitterness.
Once you have crispy pork cracklings, fried shallots, and fried garlic, the final step is "toasting and mixing."
Toast chili powder over low heat until fragrant, adjusting spiciness to suit your customers or household preferences. Then mix in all the fried ingredients. Season with sugar to balance saltiness and add a little salt or seasoning powder. The trick is to mix everything while completely dry so the seasoning clings well and keeps the crispiness longer.
In conclusion, "Pork Crackling Chili Paste" might seem like a simple dish, but small details like heat control and ingredient selection mark the fine line between ordinary taste and legendary flavor. This weekend, try making your own pork crackling chili paste. You might find your recipe turning into an unexpected new source of income.