Pork lard and crispy lard bits

It’s a rainy day and I decided to render pork lard for my daily uses.

Pork lard and crispy lard bits are very popular in our Vietnamese kitchens. We use them for so many dishes such as stir-frying, soups, fried rice, noodles … I will show you recipes that use pork lards and crispy bits later.

To make pork lard, it’s very simple!

Let me show you some pics I took during the cooking.

Pork lard and crispy lard bits

Cuisine: VIETNAMESE Courses: LUNCH & DINNER

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You need:

Servings

• 1 kg pork fat (skin removed)
• 1 cup water
• 3-4 shallots
• 1 inch ginger

Instructions

1. In a large pot, add water ( enough to cover to pork) and pork fat. Add ginger slices, shallots and salt.
2. Bring them to a boil and once it's boiled, keep cooking for 1-2 minutes to clean and also remove bad smell from the fat.
3. Remove from heat and rinse under cold water. Drain and cut into small cubes ( about 1/2 inch thick)
4. Put the chopped pork into 2 large frying pans and add to each pan 1/2 cup of water.
5. Cook over medium heat.
6. Once it starts releasing oil, reduce the heat to medium low and keep cooking until 80% oil released. The pork bits shouldn't look golden and crispy now.
7. Remove from heat and let them cool down completely.
8. Fry 2nd time over medium low heat until golden and crispy.
9. I don't want to burn the oil so I cook on low medium heat, the process can take a bit longer but the lard we get is going to be clear and great.
10. Drain the pork lard bits and set aside. Let the oil cool down completely before adding to the container.
11. Store them in the fridge and I will show you more recipes using them soon!
12. Tips: use lard instead of oil for omelette. fried rice or stir-frying dishes, you will see the difference!!!!