Ingredients
Scale
- 500g pork fat
- 2 slices of ginger
- 2 sprigs of spring onion
- 3 tablespoons of Chinese cooking wine
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 mins
- Category: Pork
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tbsp
- Calories: 235
- Sugar: 0.4 g
- Sodium: 9.6 mg
- Fat: 25 g
- Carbohydrates: 2.4 g
- Fiber: 0.5 g
- Protein: 0.4 g
- Cholesterol: 24.3 mg