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A bowl of noodles fried in pork lard, a bowl of crispy pork scratchings and a packet of chinese tea
5 from 1 vote

How to render pork lard and make crispy pork scratchings

Homemade pork lard and crispy lardons are the secret to making Singapore's famous street food at home
Prep Time5 mins
Active Time2 mins
Cuisine: Chinese, singaporean, Southeast Asian
Keyword: pork


  • Dutch oven/ pot
  • Metal strainer
  • Glass jar
  • Kitchen towel (for scratchings)


  • Pork Fat
  • Aromatics such as ginger and scallions Optional
  • Water (enough to cover fat in the pot) Optional


  • Cut the pork fat into equal sized, small pieces. For easier cutting, put the fat in the freezer for 10-15 minutes to firm it up.
  • Place the pork fat and aromatics, if using, into a pot over low heat (2-3 on an induction stove) and then reduce to 1-2 once the oil has started oozing out of the fat. (If you want to use wet rendering, add enough water to cover the fat but not more than that or you'll be slaving over the stove for hours.)
  • The fat will take 1-2 hours to completely render. Make sure that there are no more bubbles around the fat before switching off the fire.
  • Place the pork scratchings on a kitchen towel to absorb the excess oil. If not as crunchy as you like, pop them into a dry pan, air fryer or oven for a few minutes (350F/ 177C)
  • Filter the pork lard into a heat resistant glass jar- allow it to completely cool before covering and refrigerating. Keep it for up to 6 months in the fridge and do not use if rancid (smells bad) or moldy)