Fried Lard & Lard Oil Recipe
by wiffy on May 14, 2012
If you are a fan of Chinese local food, you will notice that many hawkers add fried lard and lard oil in their cooking. The hawkers do that for a very good reason – lard give incredible flavour to the food. I know some of you may be uneasy about using lard in home-cooking, but I always believe everything (even good stuff) in moderation. I added a few crispy fried lard pieces and a tiny amount of lard oil in my fish ball soup and it enhances the tastes greatly. I bought 50 cents worth of pork fats (about 200 grams worth of pork belly skin) from the market and it makes the amount of lard and lard oil as shown in the photos. Although it is a small condiment dish, it will last quite a while for small family (2-4) cooking needs.
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Also, if you have a cast iron or any non-teflon type of cookware, frying lard is a great way to season your wok or pan and give your cookware a natural, non-stick coating which will last for a few rounds of cooking. You do not need any oil for frying the lard pieces, as oil will be rendered with heat, and the lard will start to fry themselves in the hot oil. The fried lard pieces soaked in lard oil keeps well unrefrigerated for about 1-2 weeks.
Some uses of fried lard and lard oil in Asian cooking:
1. flavours quick cooking soups such as fish ball noodle soup
2. jazzes up almost any Chinese stir-fries dishes or one-dish hawker delights such as char kway teow
(Get the printable recipe for crispy fried lard, plus more photos and cooking tips on page 2)
Pages: 1 2
Ingredients Used pig skin
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