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Fried Lard & Lard Oil Recipe

Fried Lard & Lard Oil Recipe

Feel free to use any amount of lard as long as you do not overcrowd the wok. For convenience, you can buy pre-cut lard pieces from Sheng Siong supermarket (Singapore).


  • 300 grams pork belly fat patted very dry after rinsing


  1. Using kitchen shears or a sharp knife, cut the pork belly fat to uniform, small cubes.
  2. Heat a wok and add the fat cubes to occupy one layer in the wok. As the wok heats, you will see lard oil being rendered gradually, and the fat cubes will start to fry themselves in the sizzling oil. Stir and flip the lard pieces occasionally.
  3. As soon as the lard pieces turn light golden brown, turn off the stove. The lard pieces will continue cooking in the hot oil. Cook until golden brown. If the desired colour is not achieved, turn on the stove and let the oil bubble for another 10 seconds. Repeat the cycle until lard pieces are golden brown.

Storing Options

  1. Store fried lard in an airtight container, refrigerated and lard oil in a covered dish, at room temperature.
  2. Store fried lard soaked in lard oil in a condiment dish. It will last for quite a while at room temperature. If you refrigerate the dish, simply place it at room temperature for about 20 minutes, where the solidified oil will become liquid again.

Noob Cook Tips

  1. Instead of washing the wok right after cooking the lard, stir-fry a dish without adding any oil – the remaining oil which clings on the surface of the wok will be sufficient for a stir-fry dish and it will be delicious!
  2. Just like sambal tumis, cooking lard will stink the kitchen so remember to open your windows and air your kitchen.
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20 comments on “Fried Lard & Lard Oil Recipe”

  1. Did u know how to do make shanghai soy sauce? Is nice to eat with fried Lars with rice .

  2. Oh my. Oh oh my. Yes, yes, I do need to make this for fried noodles one day!

  3. Hi Bebe, sorry I do not know how to make that.

  4. Thanks for sharing! Will be making these soon :)

  5. Is it normal that my lard oil turn cloudy when it cools to room temp?

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