Those who love this sinful, unhealthy yet delicious fried pork lard sambal, please raise your hand!!!
Better known as chu yau char, it is darn good by itself but it goes really well with fried noodles, and stir fried with vegetables. It is great with white porridge too!
Mostly would add belacan into this crispy pork fat, but I prefer to omit it.
To prepare the sambal, all you need is some dried prawns(hay bee), pork fats, chopped garlic and sliced chilli (de-seeded).
Mince and mix everything together. Then in a heated pan (without oil), slowly fry the pork lard sambal under low heat. Add salt to taste. Fry till the pork lard turned golden brown and crispy. You could add a bit of lime juice to the sambal for that extra acidic taste!
I keep some in an air-tight container and keep in fridge to be used at any time.