/ Tuesday, September 30, 2014 / No comments / Asian , Chinese , Condiments and Sauces , Malaysian , Meats , Video Tutorial
How To Make Crispy Pork Lard And Oil
Crispy pork lard and oil are used regularly in Chinese Malaysian cooking. It's great with Hokkien fried noodles, Wonton noodles, stir-fry vegetables, etc.
Crispy Pork Lard And Oil
1 Cup Cubed Pork Lard (from pork belly)
Place pork lard in a heavy-bottomed saucepan and simmer over low heat, stirring occasionally.
After about 15 to 20 minutes later, the pork lard will turn into light brown color. Keep stirring and be careful of the hot oil, it can spit at you.
Then let the pork lard to crisp up until golden brown for another 20 minutes. When ready, switch off the heat, and remove the crispy pork lards. Let the lard oil cool completely and then transfer it to a bowl or jar.
Makes ½ Cup of Crispy Pork Lard And Oil