10 mins of preparation,
4-5 hours of slow cooking.
- 4kg pork lard
- 1 glass of water
- 3-4 bay leaves
- Cut pork lard into small pieces.
- On the lowest flame, place pork lard into a pot with 1 glass of water (to prevent burning) and heat until golden brown and crispy. The pieces will exude the fats while becoming crispy. This will take a few hours of slow cooking. Ideally, you should use a pot with a broad base so that the lard is more well distributed.
- Use a strainer to pick up the golden crisps and move them to a container. Use immediately (on its own or to add flavours to other dishes) or store in a container in the fridge after they cool.
- Strain the oil (or “liquefied fats”) into jars and leave to cool for several hours or overnight. Store jars in the fridge after they cool.
Where we bought our ingredients in Singapore:
- Pork lard – Tiong Bahru Market
A few dishes for which we have used the pork lard:
- Pork and sultana pie (with homemade filo dough), using both the crisps and the lard;
- Quiche pie crust, using the lard.