Hokkien Mee (KL Style) — step 1 of 10

1. Render the lard: put the pork back fat cubes in the small pan with 2 tbsp water over low heat. Cook 25-30 minutes, stirring occasionally, until the water has gone, the fat has run clear and the cubes are small, golden and crisp. Lift the cubes onto paper and reserve the liquid fat.