Lard Recipe
Lard
Making lard is a straightforward process, but it does require some time and patience. Lard is rendered pork fat, and it’s commonly used in baking, frying, or cooking due to its high smoke point and rich flavor.
Ingredients:
Pork fat (preferably from the back or belly)
Instructions:
Prepare the Fat:
If you’ve purchased a large chunk of pork fat (often labeled as "leaf lard" for the best quality, or "fatback"), begin by cutting it into small, uniform pieces. The smaller the pieces, the faster they will render down into lard.
Render the Fat:
There are two methods for rendering lard: stovetop and oven. Here's how to do each:
Stovetop Method:
Place the chopped pork fat into a large pot or Dutch oven.
Add a small amount of water (around 1/4 cup) to prevent the fat from burning initially.
Heat the pot over low to medium heat. The fat will start to melt and turn into liquid lard.
Stir occasionally to prevent burning and ensure even rendering.
As the fat renders, you'll notice bits of cracklings (the solid bits of fat) forming. Continue cooking until all the fat has liquefied and the cracklings have browned.
Oven Method:
Preheat your oven to 250°F (121°C).
Place the chopped pork fat in a large roasting pan or Dutch oven.
Cover and place it in the oven, stirring occasionally.
After about 2-3 hours, the fat will begin to melt. Stir every 30 minutes or so until the fat has fully rendered and the cracklings are golden brown.
Strain the Lard:
Once the lard is fully rendered and liquid, strain it through a fine mesh sieve or cheesecloth to remove the cracklings. Be careful, as the fat will be very hot.
The cracklings can be set aside and eaten as a snack or used in recipes.
Store the Lard:
Pour the strained lard into clean, heatproof jars or containers while still warm. Let it cool and solidify at room temperature, then store it in the fridge for up to a month or in the freezer for longer storage.
Tips:
Quality of Fat: The best lard comes from high-quality pork, ideally pasture-raised or heritage breeds.
Usage: Lard is great for baking (especially pies and pastries), frying, or even spreading on toast.
Flavor: If you want a more neutral flavor, use leaf lard from around the kidneys, as it has less porky taste compared to other types of fat.
Enjoy your homemade lard!