"Crispy pork chips? Isn't it made with pork fat? Is it made with pork belly?"
Shen Jiayue also wanted to learn. Although the air fryer can't do it, as the queen of small kitchen appliances, I can use a rice cooker.
Once learned, not only can I render pork lard, but I can also eat crispy pork chips, a win-win!
Lin Xu said while cutting the meat:
"Fat or pork belly works, pure lean meat is also fine, it doesn't really matter what kind of meat you use. But personally, I think pork belly has a better texture."
When making crispy pork chips, all kinds of meat need to have the skin removed.
If you cook it with skin, not only will it splatter oil everywhere, but the dried pork skin will be as hard as a belt and difficult to chew.
Pork belly shouldn't be cut too large, regular dice-sized chunks will do. If it's too large, it won't fry thoroughly; if it's too small, it will shrink once fried, affecting the texture.
