Ingredients ?

Lard 500g

Water 50g

How to make homemade lard (condensed lard) ?

Wash 500g of fresh lard.

You can also use pork fat instead of lard

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Cut into 1cm cubes and put into a non-stick pan

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Add 50g of water

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Fire the pan and cover the pan with lid

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Control the heat to medium to avoid too much heat

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Bring to a boil and then remove the lid, stirring well with chopsticks to avoid sticking to the bottom. When the water has basically evaporated, the fat will start to dissolve out

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Keep the heat on medium-low and fry slowly. At this point, there are a lot of bubbles, do not worry

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Slowly you will find that the bubbles began to reduce, the dregs of the oil began to slowly start to turn brown. At this time, the heat to the minimum to avoid the temperature rises too quickly resulting in a deep-fried flavor is too heavy

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Until the dregs of the oil has no bubble can turn off the fire

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The dregs of the oil will be filtered out. You can sprinkle some salt on it while it is still hot, and eat it when it is cold and crunchy, or use it for stir-frying

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The filtered lard is about 300-350g

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Put it into a suitable container, let it cool down naturally, and then refrigerate it or freeze it to keep it. Refrigerate for 1 month, freeze for 3 months

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If you want to refine the lard until it is this clear, strain it out at step 8. The remaining drippings can still be refined and saved for stir-frying. The clear one is the best for dim sum making

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It will become white when it cools down

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Tips

The best way to refine lard is to use pork fat, which is better in terms of flavor and color. Pork fat is second best, but can also be applied. 500g of lard has about 300-350g of lard after refining. If you think the lard is more fishy, you can put two slices of ginger together when refining.