Add diced pork fat into a saucepan or pot.

Cover the fat with enough water.

Bring the pot to high heat, until it begins to bubble and boil.

Let it cook, stirring occasionally, until the water evaporates and no more steam appears. This process will take a bit of time.

Reduce the heat to medium-low and let it continue to render, until it turns a light golden color. Be sure to keep stirring to avoid any fat from sticking to the bottom of the pot.

Remove from heat.

Pour the fat through a metal sieve or strainer into a clean heat-proof glass jar.

Cover with a lid and let cool completely.

Store the pork lard in the fridge for up to 6 months.

With the remaining crispy pork bits, lightly season (with salt and pepper, or your choice of seasonings) and transfer into an airtight container. Enjoy as a snack or sprinkle on top of noodles, rice, or daikon cake.