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.
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