Name: Homemade Pork Lard
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500g pork fat; 2 slices of ginger; 2 sprigs of spring onion; 3 tablespoons of Chinese cooking wine

Jump to Recipe·Print Recipe

The perfect oil for fragrant stir-fries and delicious flavor, this homemade pork lard will elevate all your dishes!

Table of Contents

Why make homemade pork lard?

Making homemade pork lard brings out a better flavor and a more fragrant aroma, especially beneficial for cooking Asian dishes. The rich, savory taste of homemade lard enhances the depth and complexity of flavors in stir-fries, dumplings, and various noodle dishes.

Its distinct aroma adds an authentic touch to Asian cuisine, creating a more appetizing and flavorful experience. Pork lard is a staple in many traditional Asian recipes, used for frying, sautéing, and even baking. It’s particularly valued in Chinese cooking for its ability to elevate dishes like crispy pork belly, fried rice, and flaky pastries. The fragrant lard imparts a unique richness that is hard to replicate with other fats, making it a preferred choice among many Asian home cooks and chefs.

Ingredients

Pork Fat: The primary ingredient used to render lard. As it cooks, the fat melts into liquid lard for cooking, while the remaining solids turn into crunchy pork cracklings.
Ginger: Adds a subtle, aromatic flavor to the lard and helps neutralize any strong or unpleasant odors from the pork fat during the initial blanching process.

Spring Onion: Imparts a mild, fragrant aroma and enhances the overall flavor. It also helps remove any residual porky smell during blanching.
Chinese Cooking Wine: Acts as a flavor enhancer and tenderizer. It eliminates undesirable odors and infuses the pork fat with a slight sweetness and depth, contributing to a more complex and appealing flavor profile.

How to cook pork lard

Cut the pork fat into 2 cm cubes.
Heat a wok filled with water until it reaches a rolling boil.
Add the pork fat cubes, ginger slices, spring onion sprigs, and Chinese cooking wine to the boiling water. Blanch for a few minutes.
Strain the pork fat from the water and discard the ginger and spring onion.
Return the strained pork fat to the wok.

Add enough water to the wok to just cover the pork fat.
Cook on low heat for approximately 15 minutes, or until the water has completely evaporated. You will be left with rendered pork lard and golden, crunchy pork cracklings.

LET'S COOK RESTAURANT - QUALITY FOOD AT HOME!

If you like this yaki udon stir-fry recipe make sure you leave a rating and comment down below. I'd love to hear what you think about these stir-fried udon noodles. Don't forget to follow me on Instagram, TikTok, Facebook, and YouTube to stay up to date with new recipes and follow my cooking journey!