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Homemade Pork Lard with Crunchy Pork Cracklings!
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Lightly reheat them once in awhile to keep them fresh.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Condiments, Side Dish
Cuisine
Chinese
Difficulty
Easy
Servings
1
(200 gram±)
Ingredients
1x
2x
3x
▢
500
g
Pork Fats
▢
2
knob
Ginger
(with skin on and crushed)
Instructions
Clean and trim off any meats on the fats.
Blanch the pork fats for 5 minutes.
Rinse blanched pork fats until can handle with hands.
Cut pork fats into 1cm cubes.
With a frying pan, fry pork fats over high heat.
Stir occasionally to prevents burn.
As the fats begin to emulsify into lard, add crushed ginger.
When the fats begin to turn brown, lower the heat to low heat.
Continue frying until the fats has become completely golden brown and the pork fats does not bubble anymore.
If you have any left over pork lard, add them in at this step.
Otherwise, skip and go to step number (12).
Switch off the heat and remove ginger.
Transfer pork lard into a container alongside with the fats cracklings.
Nutrition
Calories :
1727
kcal
Carbohydrates :
1
g
Protein :
1
g
Fat :
195
g
Saturated Fat :
75
g
Cholesterol :
180
mg
Sodium :
1
mg
Sugar :
1
g
Allergy :
Meat
*These Nutritional Values have not been evaluated by the Food and Drug Administration