Instead of throwing away that flavorful fat from the smoked pork broth, save it and make an amazing chili oil out of it. Use it to spice up your ramen and any other dishes you want to give a fatty and spicy kick too. You can substitute any animal fat you would like as long as its clean and good quality, chicken fat is one of my favorites. You can also make a vegan friendly version by substituting vegetable oil.
Yield: about 2 cups
Ingredients:
1ea- Shallot, minced
8ea- Large garlic cloves, minced
1cup-liquid pork fat (omit if vegan)
½ cup- Vegetable oil (or if vegan add 1½ cups)
2” inch knob- ginger, peeled and minced
¼ cup- Crushed red pepper flakes
1 Tbsp.- Granulated sugar
1 Tbsp.- Kosher Salt
Direction
1. Bring shallots, garlic, pork fat and or vegetable oil, to a simmer in a small saucepot over low-medium heat. CAUTION: If your animal fat is not clean or still has liquid in it, it might be prone to pop and spit hot oil everywhere. Make sure there is no debris that could burn or liquids that could potentially harm you and others! Cook the mixture, stirring occasionally until shallots and garlic are golden brown and crispy, 20–25 minutes. You want all the moisture to cook out of the garlic and shallots before they start to brown, so careful about your heat.
2. Mix ginger, red pepper, salt and sugar in a medium bowl (make sure bowl is large enough to hold 2 cups of oil). Vigorously mix with a fork and mash the salt and sugar mixture into the ginger and chili to allow the salt and sugar to penetrate and dissolve into the mix. Let the mix sit for at least 10 min, stirring occasionally.
3. Strain the hot oil into the chili ginger mixture with a fine mesh sieve saving the crispy garlic and shallots and setting them to the side on a plate with a paper towel. Once the hot oil goes directly into the ginger chili mixture, stir well once and let cool to room temp. CAUTION: your oil should be hot and will bubble and sizzle when it hits the ginger chili mix. Make sure you are using a decent bowl or container.
4. Once the chili oil and crispy garlic/shallot mixture has cooled to room temp, mix the two together. Store in a sealed container and keep refrigerated for up to 2 months. NOTE: when cold the oil will congeal and harden, take the oil out a few min before usage, or scoop some out and warm on the stove or microwave.