In most Chinese dishes in Malaysia and Singapore, pork lard is used in replacement of regular cooking oil. It’s the key ingredient to dishes such as Hokkien Mee, Char Kuey Teow and Bak Chor Mee.
It is made using pork fat, which can be purchased from local butcher shops. It’s made by slowly rendering pork fat on medium low heat, which will result in 2 things; crispy pork lard and oil. The crispy pork lard can be used as a topping on some dishes or cooked with. The pork lard oil has a higher smoking point hence it is able to cook in very high heat and not burn; similar to duck fat. It also lends a flavourful aroma to a dish.
HOW TO MAKE RENDER ITS FAT?
This can be tricky. Add cut pork fat to a cold wok and turn on medium heat. Once it begins to sweat and release some oil, turn down the heat to low. This will ensure the pork lard will not burn or be too dark when it’s fully rendered. It will result in a clear pork lard oil.
WHAT ABOUT THE CRISPY PORK LARD?
When purchasing pork fat from the butcher, ask if they can cut into cubes for pork lard. Otherwise, cut them into equal sizes, about 2cm cubes. While rendering its fat, the pork lard will float, shrink and start to brown. Stir to make sure they are evenly cooked to golden brown. If there are still bubbles, it means there are still some moisture from the pork fat. Drain on a sieve / colander over kitchen towel to absorb excess oil. You will get crispy pork lard from this.
STORING
Store crispy pork lard in an airtight container with a layer of paper towel at the bottom when it has fully cooled down. It can be kept in room temperature, away from sunlight. Keeping in the refrigerator will loose its crispiness.
For pork lard oil, pour into a clean container over a sieve to remove any small bits of impurities. It can be kept in the fridge or room temperature. If it smells rancid, do not use it.
I will be using this to make Char Kuey Teow!
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