Wash the pork fat well and pat it completely dry. Cut it into evenly sized cubes—about 1 to 2 cm pieces. Uniform pieces help ensure even rendering and browning.

Blanch the pork fat with water, a bit of salt and spices like cinnamon sticks, star anises and ginger. These aromatics help remove any strong pork smell. Then, rinse the fat under cool water one last time.

Place the pork fat cubes into a heavy-bottomed pan, pot or deep skillet. Turn the heat to low. Add about ½ cup water or less into the skillet to prevent the fat in the bottom of the skillet from being burnt too early.

Patience is key to make perfect lard and pork greaves. Keep the heat low and stir occasionally for about 1 hour. The fat will gradually melt into clear liquid, and the solid bits will shrink and turn golden brown.

Gradually pour the pure lard into a glass or porcelain jar or bowl while keeping the heat on to continue rendering the pork fat. This method helps prevent the pure lard from being overheated during the rendering process.

When some pork greaves start to turn golden brown, add shallots (if desired) to infuse the aroma to the lard and greaves. Once all the pork greaves are crispy and golden, remove the pan from the heat. Carefully strain the contents through a fine mesh strainer into your jar or bowl. Let it cool slightly, then seal the jar.

Spread the pork greaves on paper towels to soak up excess fat. Lightly salt them if desired—they make a fantastic topping or crunchy snack.