Home Made Pork Lard
Rich, old-fashioned cooking fat made by slowly melting pork fat until pure and golden. Perfect for frying, baking, or seasoning pans, with a flavor almost as bacon grease.
Yield: 10 oz
Equipment
- Sharp Knife
- Cutting Board
- Large Wide Pot/Pan
- Measuring cup or mason jar
Materials
- 2 lbs pork fat fresh or frozen, trimmed of meat/tissue
- Optional: Splash of water to prevent burning
Instructions
- Partially thaw pork fat, trim meat, and cut into small cubes.
- Place cubes in pot, add splash of water if desired, and heat on lowest flame.
- Stir occasionally to prevent sticking while fat slowly melts.
- Continue cooking until water evaporates and cracklings turn golden brown.
- Remove cracklings with slotted spoon and save for snacks.
- Strain liquid fat into a jar through fine mesh or cheesecloth.
- Cool to room temp before sealing; store in pantry, fridge, or freezer.