How to cook lard "in Chinese"

An unusual, but quite simple recipe invented by Chinese peasants and then improved by their descendants. Fat (it is better to cook with a layer) "Chinese-style" in soy sauce is incredibly tasty. Cooking takes 20 minutes, and the result is restaurant-grade lard. Cooks recommend rice as a side dish.

Ingredients:

• fat - 700 g;
• soy sauce - 60 g;
• vinegar (6%) - 1 tbsp. L.;
• honey - 1 tsp;
• Tabasco sauce - to taste;
• garlic - 2-3 cloves;
• ground black pepper - to taste.

Step by step preparation

1. Wash and dry the piece of meat, cut it into 2 cm thick slices. Put it in a pan, fry it on all sides over high heat for 3 minutes each. An appetizing ruddy crust should form.
2. Soy sauce, vinegar, honey are poured into the meat, Tabasco hot sauce is added to taste. Reduce the heat and fry the lard for another 2-3 minutes on each side.
3. Garlic is crushed in any convenient way, added to the pan. Pepper, stir and fry for another 2 minutes.