【自製豬油/豬油渣】 Pork Lard & Crackling (Chu Yao Zha/猪油渣)

我这阵子一直馋马来西亚大排档卖的一种炒粗面条，叫做炒大碌面，也叫炒福建面。这款炒面最关键的就是必须要有熬制香脆的猪油渣，不然味道会差很多。 

 为了做这个炒面，我去亚洲超市买菜的时候就问猪肉摊子的大叔有没有猪板油，结果人家不卖那个。我就在想了，这里的猪板油都到哪里了？

后来终于给我在另外一家亚洲超市买到了猪板油，马上就熬制了猪油和猪油渣。 然后就开始考虑猪油是不是要拿来做个酥皮点心还是什么的，吃货就是这样的不怕艰难呀！

I wanted to make the good old Stir Fried Hokkian Mee (Dai Lok Mee) for the longest of time. What really puts the plan off was this particular ingredient --- Chu Yao Zha (Cracklings from rendered Pork Lard).

The additio of this crackling to the dish is so crucial that I personally think it is the heart and soul to a good plate of Stir Fried Hokkian Mee!

I finally found pork fat in the local Chinese supermarket and manage to make some pork lard and cracklings. You bet that Hokkian Mee will be soon to be in sight.

材料： 

 300-350 克 猪板油/脂肪 切丁 

 1 杯水 

 一点盐

一小勺 黄豆

5-7 颗 花椒  

Ingredients：
Fatty part of pork/lard  (cubed)
1/2 cup of water
1/4 tsp salt

1 tsp of soy beans

5-7 sichuan peppercorns 

                
1. 把脂肪洗净切丁，锅里加姜片，一点料酒和半锅水煮滚后洗净沥干。

2. 再次锅里加一杯水和脂肪丁一起倒入锅里，中火煮滚，直煮到水快干的时候，转小火熬煮，3-5分钟翻一次。 

2. 器具里放一小勺黄豆和几颗花椒，把猪油慢慢地盛到容器里，直到猪油渣成金黄色，猪油溢出为止。

3. 剩下的冷却油渣撒点食盐拌匀，风味更好。

注：加水熬制的猪油会很清亮剔透。 

注1 ：猪油和油渣室温可以收藏2周左右，冷藏的话，可以收藏一个月左右。

1. Cleaned and cut the pork fat into small cubes.

2. Blanced the pork fat, clean with running water to remove scum, drained and ready for use.

3. In a cookware/wok, add 1/2 a cup of water with all the fatty cubes, bring to boil and continue cooking at medium heat until water evaporate, turn to low to render all the fat out of the pork fat.

3. Stir occasionally until the crackling become crispy and oil rendered are cleared.

4.  Separate the cracklings with the oil rendered using a sieve, sprinkle some salt on the cracklings, it gives better taste and preserves it longer.

Note：Adding water is important, it is the key to make clear lard. Both pork lard and cracklings can be kept at room temperature for around 2 weeks, if refrigerated, it could be kept for more than a month

Note 1: If you have cast iron wok, making pork lard is the traditional way to season the wok, thus making it occasionally will helps to keep you wok non stick too!

中文-- 自制猪油和猪油渣