Cooking tip: How to make crispy, fragrant pork cracklings with garlic.

The addictive, rustic dish of the Vietnamese people.

In Vietnamese cuisine, there are dishes that, though simple, are irresistibly delicious – and crispy pork cracklings with garlic are one of them. The cracklings are crunchy, infused with the aroma of golden-brown fried garlic, and a rich sweet and salty flavor that will leave a lasting impression on anyone who tries them.

More than just a snack, crispy pork cracklings with garlic are also a great addition to home-cooked meals. The best part is you can easily make them yourself at home, ensuring they're delicious, clean, and perfectly suited to your taste.

Ingredients needed

• Pork fat: 500 grams (preferably neck fat or cheek fat)
• Garlic: 1 large clove (minced or sliced)
• Fresh chili peppers: 1-2 peppers (depending on taste)
• Seasonings: salt, sugar, seasoning powder or MSG, ground pepper
• Herbs or green onions (optional, to enhance the flavor)

Steps to follow

1. Preparation

Start by rinsing the pork fat with diluted salt water, then blanch it briefly in boiling water mixed with ginger or vinegar to remove any odor. Cut the fat into small, bite-sized squares.

2. Processing

Melt the lard in a deep pan over medium heat until it renders and the cracklings turn a light golden color. When the cracklings float to the surface and become slightly crispy, remove them and let them drain.

Meanwhile, sauté the garlic in a clean pan with a little oil until golden brown and fragrant, then remove immediately to prevent burning and bitterness. Finally, return the pork cracklings to the pan, season with seasoning powder and pepper, and stir well. When the cracklings are hot and crispy again, add the sautéed garlic, stir quickly, and turn off the heat.

Finished product and storage instructions

The result is a plate of golden-brown, crispy pork cracklings with a fragrant aroma of fried garlic. The outer layer is crunchy, while the inside is soft and fatty, not dry at all.

You can store it in a clean glass jar, seal it tightly, and keep it in a cool place for 1–2 weeks. If refrigerated, simply reheat it in a pan or air fryer before eating.

A new and unique flavor variation.

• Pork cracklings fried with garlic and lime leavesAdding shredded lime leaves provides a refreshing aroma that helps to reduce the richness of the dish.
• Crispy pork cracklings with garlic and chiliPlenty of chopped chilies for a tongue-numbing spiciness.
• Pork cracklings with garlic and sweet and sour sauce: Stir-fry with fish sauce, sugar, and vinegar for a rich flavor that's incredibly appetizing with rice.
• Pork cracklings fried with garlic, lemongrass, and chili.The blend of lemongrass and garlic creates an enticing aroma.

Notes on enjoying

This dish is delicious but high in fat, so you should eat it in moderation, combining it with green vegetables, sour soup, or fruit to balance your nutrition. People with cardiovascular disease, high cholesterol, or high blood pressure should limit their consumption.