Recipe "Making Lard oil and Crispy fried croutons pork lard"

Recipe making lard oil and crispy fried croutons pork lard

Pork lard is frequently used in Chinese cooking. It is perfect for it because it enhance the flavour of the dish. I use lard oil and crispy fried pork lard when cooking some of the following dishes  namely Char Kuey Teow, Hokkien mee, Dry wan tan noodles, Kolo mee and Vegetable filling for Popiah.

 

Lard cut in cubes

Ingredient

The only ingredient for this recipe is Pork fats. Cut the fats into small cubes. Set it aside.

 

Procedure

The method of making this recipe is very simple.

 

Simmering 5 minutes

Heat a wok (cast iron). Add lard cubes in it. Simmer over low heat. In 5 minutes later, stir occasionally. You do not need any oil for frying the lard cubes, as the oil will be rendered with heat. The lard will start to fry itself in the hot oil.

20 minutes later

 

In 20 minutes later, the pork lard will turn into light brown colour. Turn off stove. The lard pieces will continue to cook in the hot oil for about 5 minutes.

 

Lard continue to cook while stove is turned off

Once you are satisfied with the colour, remove the crispy croutons of pork lard with slotted dish. Dish on paper towel.

 

Let the lard oil cool completely. Then transfer it to a bowl.

Store the cool fried lard and lard oil in airtight container or jar. Refrigerated it.