Fried garlic in oil with pork scratching (krathiam chiao kak mu)

Essential Ingredients pad thai

Fried garlic in oil with pork scratching (krathiam chiao kak mu)

This mixture of fried garlic and pork scratchings makes a wonderful enriching topping for a noodle dish like kuaitiao ruea. In the old days, kak mu was a by-product of lard making. But now it can be prepared especially for culinary use. To prepare pork scratchings from 100 grams of pork fat with rind, firstly, boil thw pork fat on a medium heat till it just turns hardened.

Fried garlic in oil with pork scratching (krathiam chiao kak mu)

Drain and slice the pork fat into thin pieces. Fry them in a pan over medium heat until most oil is released. Turn iff the heat and let it cook down a bit. Then cover the pan with a tight lid, turn on the heat to high, and fry the pork fat until the cracking sound goes out. Take off the lid and continue to fry, stirring frequently to separate the pieces, until the pork scratchings turn golden brown and crispy. Drain the pork scratchings and set aside.

Now if the friend garlic and pork scratchings in oil is what you want. Simply fried the chopped garlic in the lard just prepared or in vegetable oil instead. When the chopped garlic is crisped and browned, add in the pork scratchings and stir to combine.