Okay, today’s recipe post is for every pork lard (猪油渣) lovers out there. Before you health fanatics shoot me the evil look, pork fat is actually ranked 8th in a list of 100 foods which provide the best balance of a person’s daily nutritional requirements. Source: Asiaone
However, I always believe moderation is the key when consuming all types of food so I wouldn’t recommend eating the whole tub of pork lard at one-go. Tempting, but no.
In case you are not aware, there are actually two ways of making pork lard. First method is pretty straightforward – cook pork lard directly in a pot or pan and let the oil render out slowly. After half an hour, your pork lard is ready. The texture is crispy and firm to the bite.
Today’s method, which uses water (yes, water) takes slightly longer – 1 ½ hours but you’ll be rewarded with pork lard that tastes exactly like how you would get at your favourite mee pok and char kway teow hawker stalls. The texture of the pork lard is not only crispy but they are puffy and airy in the middle. It is also important to season the pork lard with some salt during cooking. Trust me, it makes a hell lotta difference.
Besides wet markets, I get my pork lard from NTUC, Finest and Sheng Shiong. They are usually skinless and pre-cut into big chunks.
500g pork lard – skin removed
1 tsp salt
Cut pork lard into about 2-inch cubes. They will shrink further when cooked.
Place lard cubes into a medium pot and add just enough water to cover the lard. Do not add too much or it’ll take a longer time to render the pork lard.
Bring to boil over medium heat and cook uncover until most of the water has evaporated, approx. 30 to 40 mins.
Add in salt and stir well.
Cover and cook over medium low heat, stirring occasionally to prevent the lard from sticking together. It should take about 1 hour or more.
Be careful of oil splatter.
Drain pork lard onto a paper towel.
Store fried pork lard in an air-tight container for up to 1 week.
Keep pork lard oil in a glass container and store in the fridge for up to a month.