Why Keep the Congealed Fat from Braised Pork?

The layer of congealed white fat on the surface of braised pork acts as a natural barrier, preventing bacteria and retaining moisture in the dish.

Many people often remove the layer of white fat from the surface of braised pork when storing it in the refrigerator, believing it to be excess. However, this action inadvertently removes the dish's protective layer, according to chef Vu Nhat Thong of Eric Vu Culinary Training Center.

At low temperatures, animal fat solidifies, forming a sealed film that covers the entire meat surface. This film prevents air from entering, cutting off oxygen for aerobic bacteria. It also acts as a lid, preventing moisture evaporation. Lacking this film exposes the meat directly to cold air, causing it to dry out and lose flavor.

For stews, overnight storage allows gelatin from bones to complete its structure, resulting in a richer flavor. This principle is similar to the French culinary technique of preserving poultry in fat before refrigerators existed.

According to food safety standards, braised pork stored in the refrigerator at 0-4 degrees C has a shelf life of 3-4 days. From the fifth day, the dish's quality decreases, and the risk of bacterial contamination increases. Home cooks should not use smell as the sole measure of safety, as many harmful bacteria do not produce an unpleasant odor in their early stages.

Storing hot, steaming food in the refrigerator is also a common mistake, as condensed water creates an environment for bacteria to multiply. Experts recommend letting meat cool to room temperature for not more than two hours, storing it in an airtight container, and placing it in the bottom compartment of the refrigerator.

To ensure health and flavor, users should only remove this excess fat when reheating it on the stove just before a meal.