Christopher Tan, Amy Van

Crispy Lard Cubes and Liquid Lard

Preparation info
    • Difficulty

      Easy

Appears in
Chinese Heritage Cooking
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Ingredients

  • Fresh pork fat 600 g (1 lb 5⅓ oz)
  • Water

Method

  1. With a sharp cleaver or knife, cut pork fat into 1.5 cm (¾-in) cubes. Try to make them as evenly sized as possible.
  2. Combine pork fat with water in a well-seasoned wok or large non-stick pot. Stir and fry slowly over medium-low heat. As it boils, the water will help the lard start to render. Keep frying until the cubes have shrunk slightly and a pool of liquid l