Step 1

Cut the pork fat into 2 cm cubes.

Step 2

Heat a wok filled with water until it reaches a rolling boil.

Step 3

Add the pork fat cubes, ginger slices, spring onion sprigs, and Chinese cooking wine to the boiling water. Blanch for a few minutes.

Step 4

Strain the pork fat from the water and discard the ginger and spring onion.

Step 5

Return the strained pork fat to the wok.

Step 6

Add enough water to the wok to just cover the pork fat.

Step 7

Cook on low heat for approximately 15 minutes, or until the water has completely evaporated. You will be left with rendered pork lard and golden, crunchy pork cracklings.