Homemade Pork Lard is perfect for stir-fries, giving veggies a rich boost, or for frying up rice and noodles. Plus, the crispy pork cracklings you get as a bonus are a tasty little snack!
Homemade Pork Lard Recipe
Makes 375ml (12½ fl oz/1½ cups)
Ingredients:
500 g (17 oz) pork fat
2 slices of ginger
2 spring onions (scallions)
3 tablespoons Shaoxing wine (Chinese cooking wine)
Method:
Cut the pork fat into 2 cm (¾ in) cubes and set aside. In a wok, bring the water to boil. Once boiling, add the pork fat cubes along with the ginger slices, spring onions and Shaoxing wine. Blanch the pork fat for a few minutes, allowing it to soften slightly.
After blanching, strain the pork fat from the water, discarding the ginger and spring onions. Return the strained pork fat to the wok and add enough fresh water to just cover the cubes.
Cook the pork fat over low heat for about 15 minutes, or until all the water has evaporated. Once the water is gone, you’ll be left with rendered pork lard and golden, crunchy pork cracklings.
Store for up to 1 week in an airtight container.
Smart Tip
Use the pork lard cracklings in the Hokkien Mee recipe.
This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. RRP $45 AUD/$50 NZD. Available in stores nationally from the 30th of September. Photography by Alana Dimou.
