Lard mixed rice with seasoned soy sauce
Chinese Cooking Demystified · ♥ 2.9K likes · 61K views · 15 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ kg backfat
- ¼ tsp salt
- 2–3 tbsp oil
Mix the backfat with the salt and the oil.
Render slowly over a medium flame, stirring often, until the fat is deep frying in its own oil and the bits are lightly golden brown.
Remove, strain and reserve the lard, and drain the crispy pork bits on a paper towel lined plate.
- 3 tbsp soy sauce
- 1 tbsp water
- ½ tsp sugar
- 0.125 tsp MSG
Make the seasoned soy sauce by mixing the soy sauce, water, sugar and MSG until dissolved.
Seasoned soy sauce and the lard rice
- ½ tbsp lard
Swirl the lard into a hot wok, add the soy sauce mixture and mix and fry about 15 seconds, then out.
- white rice
- scallion greens (optional)
Drizzle the seasoned soy sauce over white rice, add lard at about two to three parts soy sauce to lard, top with the crispy pork fat and sliced scallion greens, and mix well.