#friedporklard #crispy

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.
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 stores. 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.

Ingredient:
500g pork lard – skin removed
1 tsp salt
Water

GET THIS RECIPE IN FULL AT:
www.bearnakedfood.com/2020/08/03/fried-pork-lard/
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