The process of preparing crumbled, seasoned pork or other meat in a heated pan is a fundamental culinary skill. This technique renders the fat, browns the meat, and ensures even cooking. For example, this cooked ingredient is commonly used as a base for sauces, a filling for pastries, or a component of breakfast dishes.
Mastering this technique is important for achieving optimal flavor and texture in a variety of dishes. Efficient cooking minimizes excess fat and prevents the meat from becoming dry. Historically, this method has been essential for preserving and preparing meat, evolving with cultural and technological advancements in cooking practices.