Once the meat is crisp and the fat is rendered, transfer the bacon to a plate and keep the fat in the pan.

WSJ: Amaryll Schwertner's Egg Noodles With Braised Cabbage, Bacon and Potatoes | Slow Food Fast

It's all about the skin, each gleaming, crisp scallop of which bears a slender, super-tender cargo of meat and fat (which shouldn't need the hyped-up hoisin sauce it's often served with).

WSJ: Let Them Eat Fat: In Praise of Fatty Foods

Nai Mong Hoi Thod (539 Thanon Plaeang Nahm) sells nothing but oyster omelettes, crisp from tapioca flour and long-frying on an ancient, seasoned wok in rendered pork fat.

BBC: Postcard from Bangkok