Slice the pork fat evenly into smaller pieces. Wear gloves to avoid oily hands if you wish. The smaller the pieces, the faster they render.

Put the pork fat slices directly into a pot of water. The water should be just enough to submerge all the pork fat pieces.

Add green onion, ginger slices, and a dash of cooking wine.

Blanch for 3 minutes. Then, remove the blanched pork fat and drain the water.

Pour a bowl of water into the iron pot for rendering. Adding water helps prevent the pork fat at the bottom from burning and allows the fat to render slowly.

Place the pork fat in the pot and start boiling it on medium heat. Boil until the water starts to evaporate and the oil is released.

Lower the fire to low heat. Maintain low heat throughout the rendering process. This assures a white and fragrant lard without the burnt or smoky taste.

After about fifteen minutes, the cracklings float and the lard is ready. It should have a light golden color.

Strain the lard to separate residue and bits of cracklings. Transfer the lard to a heat-resistant container and refrigerate overnight. Allow the lard to cool down before storing in the fridge.

After refrigerating, you will have a white solidified lard.