In a food processor, chop the pork fat and garlic to a smooth paste. In a small skillet, heat the lard or vegetable oil until it is hot but not smoking. Add the garlic-fat paste, and cook over low heat until the mixture is barely golden. Remove the skillet from the heat, and let the mixture cool to room temperature. Garlic paste keeps for a month in the refrigerator, in a sealed jar.
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