Rinse the fresh pork fat under hot water to remove surface impurities and any residual blood (hot water is more effective than cold for cutting through grease and reducing odor).

Pat the fat dry with paper towels or let it air-dry briefly (drying prevents splattering during blanching later).

Chop the dried pork fat into uniform small chunks (you don’t need to dice it too finely—they’ll shrink during blanching and rendering; uniform size ensures even cooking).

Fill a large pot with plenty of water. Add the ginger slices, green onion stalks, and fresh lemon slices (the lemon is the star here—it neutralizes greasiness and eliminates any "porky" odor, just like the viral video!).

Add the chopped pork fat to the pot, making sure the water fully covers it. Bring the water to a boil over high heat, then reduce to a gentle simmer and blanch for 3-5 minutes (this draws out blood, impurities, and excess grease).

Use a slotted spoon to scoop out the blanched pork fat. Set it aside to drain thoroughly (draining excess water prevents splattering when rendering).

Empty the blanching pot and wipe it dry with a paper towel (no leftover water or moisture—this is critical to avoid splattering).

Add the drained pork fat chunks to the dry pot. Turn the heat to high (yes, high heat—this is the video’s signature step for quick, even rendering, unlike traditional low-and-slow methods).

Stir the fat chunks occasionally with a spatula to prevent burning on the bottom (high heat means you’ll need to keep an eye on it—stirring ensures every chunk renders evenly).

Continue rendering over high heat until the fat chunks turn golden brown and shrink significantly, and the lard stops bubbling vigorously (don’t cook until they’re charred—this will make the lard taste bitter).

Place a fine-mesh sieve over a clean, dry glass or ceramic jar (avoid plastic—it can melt from the hot lard).

Turn off the heat. Carefully pour the hot lard (and any small bits of fat) through the sieve into the jar (straining removes impurities and leftover fat bits, keeping the lard smooth and fresh longer).

Let the lard cool completely at room temperature—it will solidify into a smooth, white block as it cools. Once fully cooled, seal the jar with a lid and store it in the refrigerator.