Today, I’m sharing how to make CRISPY PORK LARD (CHU YAU CHAR/ 猪油渣). This is not something we consume a lot. Normally, we don’t. However, I have another recipe coming up, Hokkien Pan Mee that required this CHU YAU CHAR to be part of the dish. So, I might as well make it for my viewer.
Some people will make it in a big portion and later keep it in a bottle. But, I prefer to cook it when I need it.
The step of making the CRISPY PORK LARD is very easy. You just want to make sure using a low medium heat so that the pork lard is not burnt.
Hopefully, you will enjoy the tutorial.
Thanks.
How To Make Pork Lard |How To Make Pork Lard Oil |CRISPY PORK LARD |CHU YAU CHAR | 猪油渣
Yield: 2-3 persons
Ingredients :
150g Pork Fat chopped into 1cm cubes
Method:
1. Chop pork fats into 1 cm cubes.
2.Heat wok on a medium fire. When the pan is hot, add the chopped fats in the pan.
3. Cook lard until oil is released, or about 10 minutes. Occasionally stir the lard to avoid the pieces from sticking on the pan.
4. When oil started to bubble and lard float, turn down the heat. Keep an eye on the lard and quickly remove them when they just begin to brown. The lard will continue cooking and turn golden brown.
5. With a strainer, scoop lard and transfer to a paper napkin.
With love? from our simple kitchen to yours.
RECIPE AT THE BOTTOM?
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