I recently learnt another method. blanche the pork fat in water, rinse and throw away the water. After that render like your first method. The oils comes out cleaner, lighter in colour and no smell.
Hey Greg, great video... I used to render my own pork lard back then during circuit breaker... here are some of my observation during rendering: If you are going for more oil, use medium to low flame, cut the lard pieces finer. If you are going for the crispy lard pieces, cut them into your desired size, use medium flame. If you enjoy the crunchy bits, you may want to try making fried pork skin instead (skin can be bought from sheng siong)... super ideal for keto snacking
I do it a little differently because I have a home oven. I blanch the fat cubes, then put them in a slow oven to render. It is very effective and the lardons are never burned. Sometimes I fry the aromatics before adding to the oven. Also for storage I treat the rendered lard like broth. I pour the lard into ice cube trays, freeze, and store in plastic bag.
Hi greg, i often make lard myself as well. I think your fire a bit too high for the chinese method. And to make the lard crispy, you should leave the lard bits overnight with the oil. The next day, you reheat again with medium fire and the lard bits with turn into lard crisp. This way you dont need to render for too long yet still make it crispy.
Chee yau tsar! I've been meaning to make some for KL-style Hokkien mee and Penang CKT. Being Penang Hokkien heritage the way I was taught to make it is similar to method 1 but we add a little water - say a cup or so - initially. It helps keep the temperature low and give a bit of time to break down the fat. By the time the water evaporates and gets into pure fat rendering you get a clearer oil and less darkly coloured tsar. I also throw everything into a cold wok as it doesn't make any difference.
you can go to the market. i got my butcher to grind for me. that renders easily. not all butcher willing to do that. cutting is too tiring. also if it is grounded, the leftovers are very crispy
I did mine by boiling the pork fat putting salt and ginger, remove scum. After a while you strain the pork and put them back in the wok to fry and render. Interesting on the spring onion take.
thanks Greg for showing the 2 methods. Like this cooking ideas, please make more. May I request for video on cooking Indian meesiam, a very rare item on RUclips. Take care !
I prefer the second method. However what I do is to remove the spring onion and ginger out earlier. Still, both methods of yours are great! Yes, it is a dying knowledge. Haha!
The Chinese method is something I totally not aware of. But by putting the spring onion, i think the traditional Shanghai 葱油拌面might be using this method for the oil of this dish. Interesting.
Hi Greg, actually the sugar content (88%) in the cheong chan sauce will kick you out of ketosis so you might want to consider something like garlic salt etc. Personally, I like to fry my eggs with tumeric powder and freshly ground black pepper for the anti-inflammatory benefits. But still cannot win your cheong chan sauce la. 😅
That’s not cast iron. It’s just a normal iron wok and a thin one at that. It’s not ideal, I would prefer a heavy cast iron wok but apparently you can’t find it in singapore. You need to go hunt for it in Malaysia or Vietnam, places like that.
That's a lot of work for oil. Maybe a good business idea? Sell it like blocks of butter...then again you live in Singapore so maybe in bottles. Where I live it hardens up overnight if you leave it out.
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I recently learnt another method. blanche the pork fat in water, rinse and throw away the water. After that render like your first method. The oils comes out cleaner, lighter in colour and no smell.
Hey Greg, great video... I used to render my own pork lard back then during circuit breaker... here are some of my observation during rendering:
If you are going for more oil, use medium to low flame, cut the lard pieces finer.
If you are going for the crispy lard pieces, cut them into your desired size, use medium flame.
If you enjoy the crunchy bits, you may want to try making fried pork skin instead (skin can be bought from sheng siong)... super ideal for keto snacking
Thanks for the info!
I do it a little differently because I have a home oven. I blanch the fat cubes, then put them in a slow oven to render. It is very effective and the lardons are never burned. Sometimes I fry the aromatics before adding to the oven. Also for storage I treat the rendered lard like broth. I pour the lard into ice cube trays, freeze, and store in plastic bag.
Hi greg, i often make lard myself as well. I think your fire a bit too high for the chinese method. And to make the lard crispy, you should leave the lard bits overnight with the oil. The next day, you reheat again with medium fire and the lard bits with turn into lard crisp. This way you dont need to render for too long yet still make it crispy.
Thanks for the tip!
When I leave the lard bits in the oil overnight , can I leave it on the counter or must I refrigerate ?
Chee yau tsar! I've been meaning to make some for KL-style Hokkien mee and Penang CKT. Being Penang Hokkien heritage the way I was taught to make it is similar to method 1 but we add a little water - say a cup or so - initially. It helps keep the temperature low and give a bit of time to break down the fat. By the time the water evaporates and gets into pure fat rendering you get a clearer oil and less darkly coloured tsar. I also throw everything into a cold wok as it doesn't make any difference.
you can go to the market. i got my butcher to grind for me. that renders easily. not all butcher willing to do that. cutting is too tiring. also if it is grounded, the leftovers are very crispy
Ah good idea! Thanks for the tip 👌
I did mine by boiling the pork fat putting salt and ginger, remove scum. After a while you strain the pork and put them back in the wok to fry and render.
Interesting on the spring onion take.
Hi Greg , I simply love your clear step by step instructions . Please make more cooking videos 🙏
thanks Greg for showing the 2 methods. Like this cooking ideas, please make more. May I request for video on cooking Indian meesiam, a very rare item on RUclips. Take care !
Love rendering pork Lard, chicken skin it's a pretty satisfying activity. I like water method then filter the oil when I finish.
I like to add star anise for fragrance 😊 nice instructional vid!!!
That's a great idea!
Thanks for the cooking advise. Could you do an episode on your guitars? It’s always on your walls.
Inspiring. I'm going to try this out this weekend!
Also, would love to watch you do a series on maintaining your cast iron pans. :)
Hi Greg, could you make a similar video or explain how to get chicken fat? It'll be useful for homemade chicken rice haha
I prefer the second method. However what I do is to remove the spring onion and ginger out earlier. Still, both methods of yours are great! Yes, it is a dying knowledge. Haha!
Ah yes, good idea to remove the spring onion and ginger earlier! Would probably make the oil clearer I reckon
The Chinese method is something I totally not aware of. But by putting the spring onion, i think the traditional Shanghai 葱油拌面might be using this method for the oil of this dish. Interesting.
Hi Greg, actually the sugar content (88%) in the cheong chan sauce will kick you out of ketosis so you might want to consider something like garlic salt etc. Personally, I like to fry my eggs with tumeric powder and freshly ground black pepper for the anti-inflammatory benefits. But still cannot win your cheong chan sauce la. 😅
Oh yes it will kick you out of ketosis for sure. But yeah everyone loves cheong chan, how to resist!
Missed your videos Greg
no eh i always get mine from cold storage! ok but they don't always have it.... omg sheng shiong has so much
I get so excited watching the pork fats being fried in the wok 😍
Please make wonton noodles sg style and kl style( dark soy ) and how to make the base sauce for each one.
A hawker told me he add pandan leaves when rendering the fat.
Where is your dark soy from? It looks so luscious and rich!
It’s actually not dark soy sauce. It’s Malaysian caramel sauce! Google “cheong chan”
@@GregoryLeow thank you!!
Hey Greg, hope all is well with you, loving the videos -
Where did you buy the cast iron wok used in the Chinese way
That’s not cast iron. It’s just a normal iron wok and a thin one at that. It’s not ideal, I would prefer a heavy cast iron wok but apparently you can’t find it in singapore. You need to go hunt for it in Malaysia or Vietnam, places like that.
thanks for sharing..
Very nice sharing. Is awesome...
Any sources for fats in Singapore besides pork? Would like to find beef, lamb,duck,etc
You can use clarified butter(ghee)
@@macrick yeah, it's another alternative, I have a bottle.. Just looking around for fats though
Probably a butcher or wet market. I've ordered ahead.
@@ronselgrath1235 which one did you go to?
That's a lot of work for oil. Maybe a good business idea? Sell it like blocks of butter...then again you live in Singapore so maybe in bottles. Where I live it hardens up overnight if you leave it out.
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