Give your favourite local dish that extra boost by cooking it with homemade pork lard!
Instead of the usual method of just frying the pork lard, we added water in the beginning. After the water evaporates, the oil will start to come out till you get the crispy fried pork lard you see at hawker centres and the oil to cook your dishes with. Nothing is wasted!
*Tip 1: Try to cut your pork lard into almost the same size so that they brown at the same time. Else some might still be white while the others have already turned brown.
*Tip 2: Use low heat throughout the cooking.
*Tip 3: Adding water will render more oil than the usual dry frying method.
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