Extra Roast Pork - Extra Reward

My childhood doesn’t smell like cookies or cereal.

It smells like pork fat sizzling in a wok,

the crackle of crispy skin,

and the deep aroma of something precious: Crackling Pork Roast

Where I come from in Central Vietnam, roast pork isn’t everyday food.

It’s reserved.

For weddings. Ancestor days. Big decisions.

Every celebration started with a red tray –

stacked with sticky rice, boiled chicken, and crispy pork belly.

There was never much of it.

A few slices only.

And that golden skin?

It was treasure.

As a child, I remember holding that one piece of heo quay in my hand,

turning it over slowly,

savouring the moment before I took a bite.

The sound? Crrrrack.

The taste? Unmatched.

Sweet, savoury, rich, and bold.

It wasn’t just food. It was a reward.

But you know what made it special?

Not just the crunch.

Not just the spice rub.

It was the fat.

Yes. The Fat.

That shimmering layer between the skin and the meat.

Soft, warm, flavourful.

It coated your mouth, melted with the rice, and left behind a warmth no oil could match.

Then came the warnings.

“Pork fat is bad.”

“Too much cholesterol.”

“Use vegetable oil instead.”

And like many, I listened.

I stopped eating pork fat.

Stopped saving it.

Started trimming off the best part of the pork.

And food?

It got quieter.

Lighter, yes.

But emptier.

Years later, at BMCorner, I started with grilled chicken, lean cuts, modern sauces.

But then I introduced the Crackling Pork Roll – just like the one from my childhood.

I hesitated.

Would customers still want fat?

The answer?

Yes. More than ever.

Over 80% of them chose it.

Not once.

But again.

And again.

They knew what they were tasting.

One regular looked me in the eye and said:

“You know, pork fat is one of the healthiest foods in the world.”

I laughed. Then Googled.

And he was right.

According to BBC and nutrition scientists:

Pork fat (lard) ranks among the Top 10 healthiest foods.

• High in monounsaturated fats (like olive oil)

• Stable at high heat

• Rich in Vitamin D and essential nutrients

Turns out, what our mothers did was never wrong.

They just didn’t need a study to prove it.

They knew it in their bones.

And in their broth.

Now, in my kitchen, I roast pork with pride.

I save every drop of fat.

I don’t cut it off.

I don’t apologise for it.

I honour it.

Because pork fat isn’t the enemy.

It’s flavour.

It’s fuel.

It’s family.

And when you bite into that golden crackling,

Feel the melt of fat between crisp and meat…

You’re not just eating pork.

You’re tasting heritage.

So don’t fear the fat.

Celebrate it.

Eat it.

Enjoy it.

Extra Roast Pork – Extra Rich Pleasure.

Because the best part… is the part we were told to throw away.

With love and lard,

Anna from BMCorner