A hot way to quickly cook lard in Chinese style

The taste of salted lard differs depending on how it was prepared. If you want to try it in a completely unusual new format, then try pickling it in Chinese style.

Ingredients:

lard barrel - 1 kg;
sugar – 2 tbsp;
water;
a small bunch of green onions;
ginger – 20-30 gr.;
garlic – 2 cloves;
star anise – 1 pc.;
a couple of pieces of hot pepper;
sweet chili sauce – 40-50 ml;
soy sauce – 40-50 ml;
rice vinegar or table vinegar diluted to 3-4% - 1 tbsp.

Lard preparation process

In a large frying pan over high heat, melt 2 tbsp. sugar with a couple of milliliters of water. You need to caramelize it.

A bunch of green onions, cut into 2-3 pieces, is placed in the brown caramel, removed from the heat. Slices of garlic, ginger with peel, hot pepper and star anise are added on the side.

Pieces of lard are laid out on top, skin side up.

The pan returns to heat. Half a glass of water, sweet chili, soy sauce and vinegar are added to it.

The frying pan is covered with a lid and the heat is set so that the dish is slightly boiling. After 1 hour, the lard is turned skin side down and cooked for another half hour.You need to add water periodically to prevent it from burning.

Next, the lard with the contents of the frying pan is transferred to a bowl and placed in a double boiler for 40 minutes. If it is not there, then you should simmer it in a frying pan on each side for another half hour.

After cooking, the lard should cool to room temperature. Then it is placed in the refrigerator for a couple of hours. After hardening, the lard will be very tasty, without causing the feeling of eating fat at all, even if eaten without bread.