Crispy pork lard has a bad reputation of clogging arteries and hence shortening one’s life. But I am raised in a family which has a good relationship with food – no matter how ‘unhealthy’ some food are claimed to be. We happily eat everything in the right proportion.
In my family, we eat crispy pork lard cautiously and in small portion. We love sprinkling these flavourful and crunchy fats over Hokkien Mee. In our opinion, Hokkien Mee without crispy pork lard is not ‘true’ Hokkien Mee. Yup, that’s how much we like it.
Recently, we’ve been going to a few popular Hokkien Mee restaurant such as Damansara Uptown and Ah Wa Hokkien Mee. Crispy pork lard are sold separately, and charged at what I considered a high price for just fats. When I make my own, I no longer wonder why: 1/2 kg slab of fat makes barely 1 cup of crispy pork lard!
You need only cook the pork lard with nothing other than a wok. But the difficult part is dealing with splattering oil, and taking the lard out from the oil at the right time so that it brown perfectly and not burned. If you do not mind the toil, you’ll be awarded with delicious crispy bits. Oh so satisfying!
- Chopping board + knife
- Paper napkin (optional)
- Air-tight container
- 500 gram slab of pork fat, chopped into 1 cm cubes
- 1 tsp salt