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How to make Crispy Pork Lard

Okay, today’s recipe post is for every Fried Pork Fat (猪油渣) lover. Before you health fanatics shoot me the evil look, pork fat is ranked 8th in a list of 100 foods that provide the best balance of a person’s daily nutritional requirements.

Crispy pork lard is the critical ingredient in many Chinese dishes, such as KL Hokkien mee and Bak Chor mee in Malaysia and Singapore. Although high in calories, it is worth savoring the flavor. Crispy pork lard is a recipe for crispy pork lard and clear pork lard oil.

︎ Nutrition per Serving


1607 kcal
12 g
160 g
29 g

It renders fat pork results in two beautiful ingredients, crispy pork lard, and butter-like texture pork lard. In most Chinese dishes, pork lard is the choice of oil used as it contributes delicious flavors. To enhance the taste of Crispy pork lard in the dish, crispy pork lard is sometimes sprinkled on top. It serves the purpose of garnishing and adds delicious bites of crispiness to the plate.

It is not advisable to consume pork lard daily as it is high in calories unless you prefer. That being said before, it is a secret ingredient in many Chinese traditional dishes. That explains why meals from your grandma always taste better. It's all due to the usage of pork lard. Making crispy pork lard is relatively simple but do ensure it is fragrant, clean, and straightforward. Let's go through the basics and tips to achieve that.

Which part of pork fats to use?

There are three parts of the pig where pork fats can be obtained. Depending on which part is used, there is a difference in flavor among them.


Leaf lard
The fat which surrounds the kidney and also found within the loins of a pig. It is the highest quality of lards as it has little to no pork smell or taste.
Results in clear and clean lard. Best for making delicious flaky crusts.

Fat back
Found on the back of the pig.
Often rendered and used in stir-fried and sautéed dishes. This is the best for making crispy pork lard.

From the belly of the pig. Comes between layers of meat.
Separate the fats from the meat. Also used in stir-fried and sautéed dishes. Fats from the belly is used in this recipe. You'll be able to use the meat along with the rendered fats and crispy lard.

Where to buy pork fats?

The different pork fats are usually sold at the butcher and sometimes in supermarkets. If you cannot find any leaf lard or fatback, choose pork belly with a thicker layer of fats. This helps when separating the fats from the meat.

How to make clear lard?

Rendering pork lard can be a little tricky. It's best to begin at medium heat to allow the pork fats to sweat and release their oil. Once the oil is removed, continue heating the pork fats over low heat. It will ensure that the pork lard is not overheated, resulting in lovely clear lard.

How to make fragrant and crispy pork lard?

Preparing fragrant and crispy pork lard begins with chopping the pork fats into equal sizes before frying. You may want to place the pork fats in the freezer for 10 minutes before chopping them, as the coldness will harden the fats. Otherwise, the rubbery texture of the fats makes it difficult to cut them into equal sizes.

The next step is blanching the chopped pork fats in boiling water. This removes the pork smell as well as impurities from the fats. You'll notice the dirt floating during the blanching process.

Lastly, when frying the pork lard, do not remove them if bubbles are still noticeable in the oil. This indicates that there is moisture in the pork fats.

Storing pork lard

Fried pork lard is best eaten immediately after frying. Otherwise, cool them to room temperature before storing them unrefrigerated in an air-tight container lined with a piece of kitchen paper at the bottom. Stored this way, the crispy pork lard can be kept for a week. Do place the air-tight container in a cool area away from the sunlight. Refrigerated crispy pork lard will turn chewy and lose its crispiness.

Rendered pork lard should be stored in an air-tight container and kept in the refrigerator. It should last for a year if adequately rendered. Before using pork lard, do check if there is a rotten smell. Do not use it if it does.

Mold on pork lard

Do not consume pork lard that is moldy. This indicates the presence of moisture and that it was not fried and rendered correctly.



300 g
pork belly
500 ml
1 cm

︎ Steps to Prepare

Step 1 of 3

︎ 300 g pork belly
We will Cut pork fats into even-sized cubes. If using pork belly, separate fats from meat before cutting the fats into small cubes. Meat separated from fats can be used in other dishes.

Step 2 of 3

︎ 500 ml water
︎ 1 cm ginger
︎ 1 scallions
Bring a pot of water to a rolling boil. Add ginger slices and scallions. Then, add cubed pork fats. Once the water begins to boil again, remove pork fats and rinse under running water. Use kitchen paper to soak up excess water.

Step 3 of 3

Heat wok over medium heat. Add cubed pork fats into wok. Once pork fats begin to release oil, reduce heat to low and continue cooking until they turned golden brown.

Result of all steps and finally get a dish taste on the table.

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