How to Render Lardon - Crunchy Pork Lard Crackling Recipe

Let me get this straight, it is confusing - lard, lardon, pork crackling, crunchy pork fats? Here is what they stand for; lard is the liquid fats of animal fats, lardon is a cube or strip of pork fats, pork crackling has the same meaning as crunchy pork fats, and they both means rendered pork lardon that is crispy and crunchy.
Why the variation of the terms? Well, it is just most local Malaysian would call them pork crackling or crunchy pork fats, but I will have to briefly clarify this, so if you are not from Malaysia could understand the context I am about to explain next.
Full detail recipe here :
bit.ly/3c7cTl1
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Music Credit;
Present by / ikson Music promoted by Audio Library • Present - Ikson (No Co...
#porklard #porkfats #lardon

[@angelcarrillo2918]

Great video this looks absolutely amazing

[@ejacobo321]

I’ll have to try making this, hello from New York 👋

[@3thanwong]

Hey there! Good to hear from u!

[@ejacobo321]

Ethan Wong I want to use it to make some Mexican tamales

[@3thanwong]

Nice. Always wanted to explore some North American cuisine.

[@sygduh7]

Nice. What is the purpose of adding ginger? Tq in advance.

[@3thanwong]

Ginger can reduce the pork stench

[@wateversg]

Can it be kept in the fridge?

[@3thanwong]

It can be, but don’t have to.
Can last for a month or two in room temperature.
Keeping in the fridge will solidify it. So you will need to reheat it before u use it.

[@wateversg]

@@3thanwong thank you for the clarification.. I hope that it'll stay usable for a longer period of time if i kept it in the fridge.

[@3thanwong]

It should probably last long too in the fridge. I suggest making smaller batch to keep it fresh and crunchy.

[@wateversg]

@@3thanwong Thanks Ethan! You have been a great help!