Chapter 147

Ning Meng drained the washed pork belly cubes and set up a fresh pot. Once the pot was hot, instead of adding oil as most people would, she carefully placed the drained pork belly directly into the dry pot. "Now we start stir-frying the pork belly," Ning Meng picked up her spatula and began stir-frying over medium heat, "Pork belly naturally contains a very rich amount of fat. Through this stir-frying step, we can render out a portion of the excess fat. Doing this has two benefits: first, the final texture will be much lighter and truly greasy without being heavy; second, the rendered lard can be used later to caramelize sugar or make other dishes, and it will be exceptionally fragrant."