Cut the pork fat into small pieces, then blend it into a paste in a food processor. Set aside.

In a bowl, stir together the boiling water and salt until the salt dissolves.

Add the flour and mix to combine.

Knead until the mixture forms a shaggy dough, then add the cold water and lard (adjust the amount of cold water based on the flour's absorption).

Knead until smooth; the dough should remain slightly sticky. Cover and let rest for at least 1 hour.

Make the oil paste by mixing the flour, neutral oil, and salt until smooth and lump-free. Set aside.

Once the dough has rested, do not flour the work surface. Oil the surface and your hands, then divide the dough into 6 pieces of about 130 g each.

Take one piece of dough and flatten it thinly with oiled hands. Spread one portion of oil paste over the sheet of dough.

Top with plenty of chopped scallions and place a portion of pork fat in the center. Fold the top down, fold the sides inward to enclose the filling, then roll it up.

Stand the roll upright and let it rest for 10 minutes (while shaping, stretch the edges of the dough as thinly as possible).

After resting, press down on the center with the palm of your hand to form a pancake (or use a pancake press).

Heat a cast-iron skillet and add the cooking oil, ideally to about one-third the height of the pancake.

Place a pancake in the skillet and press down firmly. Fry until the first side is golden brown, then flip and brown the other side.

Transfer to the oven and bake at 180 °C for 4 minutes. Serve hot.