Caramel-Glazed Pork Cracklings and Peanuts (กากหมูถั่วหวาน) from Baan Varnakovida (บ้านวรรณโกวิท)
Recipe type: Rice Accompaniment
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 1¾ cups
  • 1 pound pork fat
  • 3 cups water
  • ⅔ cup unsalted dry-roasted peanuts
  • 2 tablespoons packed palm sugar
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon corn syrup (not high-fructose corn syrup) or tapioca syrup or brown rice syrup or honey
  • 1 tablespoon fish sauce
  • ¼ teaspoon ground white or black pepper
  1. Cut the pork fat into ¾ inch by ¾ inch squares and put in a 10-inch skillet or a 2-quart saucepan along with the water; bring to a boil over high heat. Lower the heat to medium and cook, stirring often, until the water has evaporated leaving the pork fat chunks in white, greasy, cloudy liquid.
  2. Turn the heat down to medium-low and cook, stirring often, until the pork fat has shrunk, crisped up, and turned golden brown.
  3. Strain to separate the lard from the cracklings. Set the cracklings aside. Reserve 1 tablespoon of the lard; store the rest to use for other purposes.
  4. Put the peanuts in a 8- or 10-inch frying pan or skillet and place over medium heat. Toast, stirring almost constantly, until light brown, about 8-10 minutes. Immediately transfer to a heatproof plate. Don't turn off the burner yet; keep it on medium heat.
  5. Wipe the pan clean and put it back on the burner. Add the reserved 1 tablespoon of lard, palm sugar, dark brown sugar, corn syrup, fish sauce, and pepper; boil hard for 1 minute.
  6. Add in the pork cracklings, the toasted peanuts, and a tablespoon of water; stir to coat.
  7. Plate and serve at room temperature with rice along with other rice accompaniments.
Recipe by SheSimmers at