How to make Crispy Lard And Lard Oil

猪油渣

Here is how I make pork lard that are super crispy and crunchy, and stay crisp longer.

Ingredients

200g fresh Indonesian pork lard 

Pinch of salt

Water

1. Lightly rinse the pork lard with water. Cut into cubes if your butcher had not done so.

2. Put pork lard cubes into wok and add just enough water to cover the pork lard. Add salt. Quick stir to mix the salt into the water. Turn on the flame to medium heat and boil the lard cubes until all the water has evaporated. At this point, reduce heat to low to slowly render the pork fat. Pork fat will be bubbling away as it is released from the lard cubes. 

3. Once the lard cubes turn light golden brown (you will also see that the bubbles have reduced significantly), increase the heat to high for last 20-30seconds. Turn off flame. 

4. Transfer the lard to a plate laid with kitchen towel to drain excess oil. Once cooled, keep in air tight container. When the lard oil has cooled, filter it and store in container for use later.