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Export 4 ingredients for grocery delivery
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.
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