How to Make Lard From Pork Fat
If you have been following me for a while, you may have noticed how I frequently use lard in my recipes. And now, I have finally decided to make my own, which I share here in this in-depth guide to rendering pork fat into lard.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1000 g of pork fat
- 1 green onion
- 3 slices of ginger
- 1 tablespoon of cooking wine
Instructions
- 1
Slice the pork fat evenly into smaller pieces. Wear gloves to avoid oily hands if you wish. The smaller the pieces, the faster they render.
- 2
Put the pork fat slices directly into a pot of water. The water should be just enough to submerge all the pork fat pieces.
- 3
Add green onion, ginger slices, and a dash of cooking wine.
- 4
Blanch for 3 minutes. Then, remove the blanched pork fat and drain the water.
- 5
Pour a bowl of water into the iron pot for rendering. Adding water helps prevent the pork fat at the bottom from burning and allows the fat to render slowly.
- 6
Place the pork fat in the pot and start boiling it on medium heat. Boil until the water starts to evaporate and the oil is released.
- 7
Lower the fire to low heat. Maintain low heat throughout the rendering process. This assures a white and fragrant lard without the burnt or smoky taste.
- 8
After about fifteen minutes, the cracklings float and the lard is ready. It should have a light golden color.
- 9
Strain the lard to separate residue and bits of cracklings. Transfer the lard to a heat-resistant container and refrigerate overnight. Allow the lard to cool down before storing in the fridge.
- 10
After refrigerating, you will have a white solidified lard.