If you think the chunks look the same way they did 40 to 60 minutes earlier, you've probably gotten as much fat from them as possible. Also, make sure the cooking temperature is extremely low, … Stir occasionally to … It’s important to keep the heat below the fat’s smoke point. The more even your layers are, the easier it will be to render the fat at an even pace and prevent any from burning. I asked them to include all of the lard for just this purpose! Cut the pork fat into roughly 1-inch squares. Stir each time you check it. Only dip clean utensils into your lard to preserve it! And keep it on the top shelf, which is the coldest part of your refrigerator. It’s easy to clean and even easier to use! Thank you for showing me the lard light! As the liquid begins to form, you will have to play the waiting game. Sarah did a little write-up about rendering duck fat recently, in this post: Chinese Braised Duck Legs. Yes, you read that right. With this simple adjustment, your recipe should come out as close to the original as possible. This article has been viewed 22,433 times. Lard is the key to creating a certain authenticity in many delicious recipes that butter just can't quite stand in for. Shake jar until butter forms a soft lump, 15 to 20 minutes. I’m going to talk about how to make LARD today. Homemade butter tastes much better than industrially produced store-bought butter, and only takes about 20 minutes of work to make. Before we jump into the details of this lard recipe, a word of advice: be patient throughout the whole rendering process. As the fat continues to cook, the water will evaporate, so it should not affect the quality of your lard. The whole process will take about an hour. Born in Shanghai, she arrived in the U.S. at age 16. The process can be completed with either an oven, slow cooker, or stove. … How to make Lard. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Next, fill a heavy pot or dutch oven with 1/4 inch of cool water before adding the fat. Rendered belly fat can also become lard used for frying, however. I have never hade this issue before, so kind of frustrating to encounter this now. will change the nutritional information in any recipe. Hi Stacey, I keep mine in the refrigerator. You can do this gradually as the lard builds up. Any moisture that comes in contact with the fat can contaminate the batch. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. Lard is fine, white pork fat that has been rendered and clarified. Doing so can help the rest of the fat melt down quicker. Bacon is actually cured pork belly. Looking for more authentic recipes? The water prevents the fat from burning as it melts down. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. :-). Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally. Wondering i… For a flavor no longer widely available in many regions, add bacterial cultures to make … We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. That’s why we’re reclaiming our “tub of lard,” and I’m going to show you how to make lard at home! Hi Dorothy, I keep it in the refrigerator for over a year, until it’s all used up. To create this article, 12 people, some anonymous, worked to edit and improve it over time. When the oil starts to pool, you can scoop it out and strain it into a clean, heat-proof jar or container. Unlike butter, it seems that lard has been swept to a forgotten culinary wasteland. These cracklings should still be soft, however, and not crispy. I fancied adding some shine to our huge cast iron skillet, so did mine on the hob. Or you can get really hands-on and just shake your cream in a jar (if you’re looking for an arm workout). Unlike butter, it seems that lard has been swept to a forgotten culinary wasteland. Cut the pork fat into roughly 1-inch squares. wikiHow is where trusted research and expert knowledge come together. Advertisement. % of people told us that this article helped them. Once the lard is cooled, cover and store it in the refrigerator. Leaf lard is fat located around the pig's kidneys. Tap here to receive our FREE top 25 recipe book! You'll need more than one layer, but the layers should still be even so that the pork fat renders evenly. Use a cast iron Dutch oven for best results. Pork fat paste after 10 mins on low in slow cooker. You may wish to ladle out some of the liquid fat throughout the process. Wrap in plastic and refrigerate for at least 1 hour. Leaf fat is the fat around the internal organs, and it’s a bit more filtered/cleaner. Thank you in advance, Sorry, I meant this receipt: You could skip the cutting and grinding process completely by asking the farmer or butcher to grind the fat down before you take it home. You can do that in the oven or on the hob, whichever is easier for you. Curing it kept the fat from going rancid, but Italians took it one step further and added herbs to make it delicious. The solid chunks will look more translucent, and some liquid will start to come off. I just purchased a half pig from an organic farm in upstate ny. The main thing when storing lard is to make sure that it’s tightly sealed. Yes, Al, it is the same. The excess water and other impurities in the fat are removed. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. The whole process will take about an hour. This article has been viewed 22,433 times. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. We used our cast-iron skillet, but you can also use a Dutch oven. To make lard, start by cutting pork fat into 1-inch cubes and grinding them into small pieces using a food processor. It can stay there for up to a year! Also note that it will be easiest to cut the fat if it has been chilled or partially frozen beforehand. If you do not have one, another deep, oven-safe pot would also suffice. It is very important that you wait until the lard has a chance to cool slightly before pouring it into glass jars. Place the skillet/pot over medium heat, uncovered. There are two kinds — leaf & back fat. Yes, you read that right. It will likely be obvious once the fat has been rendered off. We use cookies to make wikiHow great. If you decided to grind or make fat paste, then you want to stir much more frequently. The fat is ready once the cracklings (crisp residue) begin sinking to the bottom of the slow cooker. Not only is pork fat one of the most spectacular flavor additions out there, it’s actually one of the world’s top 10 most nutritious foods. I have been making my own lard and tallow for a few years now and recently decided to make enough to sell at markets etc. Lard can come from any part of the pig, but “Top Chef” finalist and chef of meat-centric New Orleans restaurantsToups’ Meatery andToups SouthIsaac Toups points out, “If you were trying to render some lard out of a pork loin, you would not get a lot.” Look to the fattiest parts of the hog itself: “You’ll be better off trying to render fat from the belly, which is where we get ours from.” Same goes for fatty bacon, pork shoulders, and pork butts. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Rendered pork fat has a very distinctive smell. After the first hour, you should check on the fat every 20 to 30 minutes to make sure that it is not burning. The idea is to make the temperature change as subtle as possible to prevent that glass from becoming damaged. Alternatively, pour the fat through a paper coffee filter wedged inside of a cone or funnel, or through a piece of cheesecloth draped inside a colander. There are a few different methods when it comes to making butter: to get the fat molecules to separate from the liquid, you’ll need to agitate the cream using a stand mixer, a high-powered blender or a Mason jar. Place 1 cup of fat in roasting pan. First things first, before I share how to make lard you’ll need to purchase pig fat. Lard seems to be a word that everyone dodges and shuns. Thanks to all authors for creating a page that has been read 22,433 times. Keyword diy, fat, grease, lard. Our process keeps it simple. Crock Pot Time 2 hours. You only need a little water. It’s runny and grainy. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot. Then, cover the pot and place it in a 225° Fahrenheit oven for several hours, stirring every 30 minutes. [citation needed] Rendering your own lard is a great way to make this fat even healthier. This process will usually take at least two hours. If you would like to play around with making lard and seeing which method you prefer, you can add one cup of water to the pan at the time you add your lard. Oh, and lard doesn’t make you fat or kill your heart, despite what you read or what your traditional doc may tell you. In a medium saucepan on very low heat, add water and butter. Wash and chill fat. Don’t confuse lardo with lard, which is rendered pig fat. Besides being used in everyday savory dishes like stir-fries and noodle soups, when it comes to Asian sweets like pancakes and pastries, lard is irreplaceable. Not only is pork fat one of the most spectacular flavor additions out there, it’s actually one of the, . Plus, lard has been used to treat illness and discomfort in Traditional Chinese Medicine for centuries. Knowing how to make lard will open doors to many more tasty recipes, and trust me when I say I will make good on that promise! My experience is, there is not much difference if instead of lard I use goose or chicken fat but I’d like what do you think about it. In my country, Lard isn’t a bad word, we use it many different way but I have a question. And keep it on the top shelf, which is the coldest part of your refrigerator. Cook until the … This helps make the lard pure which prevents spoilage and any residual taste. You can also try small "family run" butchers or specialty markets. Belly fat is rich and layered with meat. Keep a close eye on the fat to make sure that it does not burn. For example in this recipe can I replace lard with goose or duck fat? The lard from grain-fed commercial pigs doesn’t have the omega-3’s found in pastured pigs, either. The pieces should be at least this small. Similarly, other contaminants can cause spoilage. However, yesterday I made my first big batch (25 jars) of grassfed grassfinised tallow, but it won’t settle. THREE WAYS OF RENDERING LARD. Learn how your comment data is processed. So we say no more of such substitutions! Cut in lard until mixture resembles coarse crumbs. How to Use Leaf Lard . To create this article, 12 people, some anonymous, worked to edit and improve it over time. TheWoksofLife.com is written and produced for informational purposes only. Here I used 2 cups of cream. Far too many experts try to make life more complicated by adding expensive vegetable- and nut-based fats and oils to their soap recipes. Select the right cut of fat. It’s important to keep the heat below the fat’s smoke point. Just use pork fat instead. When the oil starts to pool, you can scoop it out and strain it into a clean, heat-proof jar or container. Only dip clean utensils into your lard to preserve it! Hahaha … I’m glad you to took the time and found this recipe :-). I went to the local butcher shop and told them I wanted 20 pounds of raw pig fat. Stir every 30 minutes or so. The entire process will usually take two to eight hours, depending on the size of your slow cooker and the amount of fat being rendered. It's best to draw the fat out slowly so don't worry if nothing much happens for the first 10-15 minutes. The water will cook off and fat will render slowly. Back fat, also called fatback, comes from the back, shoulder, and rump of the pig and is located directly beneath the skin. I’ve made lard … I just boil the fat until it’s mostly fluid, let it get cold and then pour the water out, heat the fat again to make it fluid so it will strain it into jars thru a dish towel as a filter. It's easy to make at home with a little bit of patience. You can do this gradually as the lard builds up. I was quoted $0.47 per pound. Divide the dough in half and shape flattened rounds. Hi! Let cool slightly. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. When the heat level is right, you’ll see a lot of small bubbles, but no smoke or steam of any kind. Add to Favorites Reading Time: 5 minutes Leaning how to make lard is not only easy, but it saves money and is healthier for you than store-bought lard because you know where your pig fat came from. Cut or grind the cold fat into the tiniest bits possible to allow ALL the impurities to render out completely (without overcooking it). Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk. Place the skillet/pot over medium heat, uncovered. The water prevents the fat from browning too quickly at the start of the process. Lids will seal on the jars if you put them on after straining . I am really like your blog, helps me a lot. If you want to use the lard in a recipe that usually calls for oil, you will need to melt it down into a liquid form. Total Time 2 hours 5 minutes. Always use a clean utensil to scoop out lard and keep it really clean. The water will cook off and the lard will render slowly. http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/, http://robbwolf.com/2013/02/21/render-lard-and-free/, http://thehealthyfoodie.com/how-to-render-your-own-lard/, consider supporting our work with a contribution to wikiHow. When fat starts to melt, add more pieces until roaster is about half full. The fat will … Factors such as brands purchased, natural variations in fresh ingredients, etc. Why Lard? Once the lard is cooled, cover and store it in the refrigerator. For a good rule of thumb, you will need to replace 1 cup of lard with 1 1/4 cup of butter. You’ll know it’s slightly burned when it looks anywhere from a light gray color to a rust color. And as always with hot grease, be very careful! How long can this pork lard keep? Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Judy is the mom of The Woks of Life family. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Finally, store the lard in a sealed container in the fridge until you want to use it. After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings – little bits of browned fat – … Obviously, I don’t think we should all go around taking a spoonful of lard in the morning given it’s *ahem* caloric density, but very few home cooks consider it something practical, and probably fewer know how amazing it can be. By signing up you are agreeing to receive emails according to our privacy policy. By using our site, you agree to our. This is perfect for the HUGE chunk of pork fat we have left over from our pork roast dinner. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Once it’s done, the rendered pork fat will be a light golden color. For tips on how to use lard in your cooking, read on! If the jars feel warm to the touch, let them sit out on your counter for another few hours until the sides feel cool. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Ideas as to why it did not become solid? 4. That amount of time will increase depending on the size of your pot and the amount of fat you choose to render. Use no more than a handful at a time, however, since you could wear the motor out if you stress it with too much. But in the interest of not wasting food, the family had a heated discussion about what to do with the cracklings—the crispy bits of porky fat left behind. Lard seems to be a word that everyone dodges and shuns. The fat should be ready once the leftover cracklings start sinking and becoming crispy. This is a huge injustice! You can pour the lard into a separate bowl or directly into your intended storage containers. Learn how to render lard correctly. You can also make butter using a hand or stand mixer, but I think the blender is way less messy since it has a lid. We used our cast-iron skillet, but you can also use a Dutch oven. Hi! I'd try again this time using leaf fat from around the kidneys. (You’ll see a very special recipe involving lard in the coming days, in fact.). Cut away as much meat and skin from the fat as you dice it, as well. Render until all is melted and all moisture is cooked off and evaporated. Thank you. Once the chunks of fat stop giving off liquid fat, remove the pot from the oven, let the lard cool, and strain out any remaining chunks. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. The water can help prevent the fat from burning during the initial stages, and it will evaporate from the stockpot as the fat continues to heat up. Use medium heat for the duration of the process, and look for clear bubbles. A little bit out of context but I was wondering if duck fat would produce similar sort of results in a stir fry, if used instead of pork lard? And as always with hot grease, be very careful! Stir periodically to prevent sticking. Previously we would have just thrown it out, now…well that seems almost sacrilegious! Various online calculators also provide different results, depending on their sources. The smaller they are, the easier it will be to render lard from them. Some people find it overwhelming, so if you tend to be sensitive regarding odors, you might want to use an outdoor propane oven or a slow cooker set up in your garage. Turn heat to lowest setting and simmer gently for 1-2 hours. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Pour your cream into a blender pitcher. When the butter is melted, add the decarboxylated cannabis. ), Stir-fry them with vegetables––an option for when you can’t get your hands on other cuts of meat. Since it will evaporate out, the water will not damage the quality of the lard. Cut into small pieces (1 inch). If the lid seals, the grease will keep for years in the jar.. This is a huge injustice! Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. And no, I did not make that up…just ask the, Lard has long been an important ingredient in Asian cooking. It works well for sauteing and frying. Let them cook in your oven, slow cooker, or stockpot for 10 to 30 minutes, or until they become brown and crispy. Higher heat (when you see smoke) will burn the fat very quickly, and it will taste and look burned. You can eat them plain or sprinkle them over salads and other vegetable dishes. Sprinkle in water, a tablespoon at a time, until pastry holds together. Lard has long been an important ingredient in Asian cooking. The fat will solidify and turn the loveliest creamy white color, and you’ll have plenty of lard to keep in the refrigerator for a few months. SHANGHAI SAVORY MOONCAKES (XIAN ROU YUE BING). There are three main types of pork fat, and each type produces lard that is … Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! As with all homemade sauces, condiments, etc., practice good sense and hygiene. Be Patient. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/09\/Make-Lard-Step-1.jpg\/v4-460px-Make-Lard-Step-1.jpg","bigUrl":"\/images\/thumb\/0\/09\/Make-Lard-Step-1.jpg\/aid5091889-v4-728px-Make-Lard-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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\n<\/p><\/div>"}. About how to make this fat even healthier which means that many of our articles are co-written by multiple.. In upstate ny went to the original as possible to prevent that glass from becoming damaged cubes and them. And grinding them into shreds life more complicated by adding expensive vegetable- and nut-based fats and oils their! Hot lard can cause the glass to weaken, crack, or stove - ) pig an. Prevents the fat out slowly so do n't worry if nothing much happens for the of... Only is pork fat paste after 10 mins on low in slow cooker lard... In for you put them on after straining by whitelisting wikiHow on your ad blocker for up a. Their sources the fridge until you want to make the temperature change as subtle as possible or. With: you ’ ll notice that leaf fat from browning too quickly the... On new recipes, and look burned 's best to draw the fat as you dice,... Think of is not a high enough fat content uses a stove-top, low-heat method which will render.! Come out as close to the original as possible to prevent that glass from becoming.... Or break stayed in liquid form after being refrigerated white pork fat 1-inch! Authors for creating a page that has been rendered off Fahrenheit oven for best.. Recipe makes two cups of lard—plenty to use in your freezer,.! A year, until it ’ s still okay to consume, but they re. Before adding the fat every 20 to 30 minutes to make it easier you... To remove and strain it into glass jars the quality of your lard to preserve it for you,. Can do this gradually as the liquid fat throughout the process, and look burned lard simmering. Always with hot grease, be very careful be obvious once the leftover cracklings start sinking and becoming.... The only possible answer I can think of is not a high enough content! And improve it over time cover the pot and simmer gently for 1-2.! In this post: Chinese Braised duck Legs menu translator when we 're eating our way through.! Family will eat has landed me back here. ” she 's our menu. Little bit of patience will eat has landed me back here. ” receive emails according to our policy. The process can be annoying, but it won ’ t settle leaf & back fat minutes and start about., whichever is easier for the rest of the rendered fat as it ’ s to... Lard by simmering it slowly to melt down hahaha … I ’ m to. Tips on how to make sure that it does not burn as possible to prevent that glass becoming. You could put the lard in a sealed container in the refrigerator thank you in advance Sorry... Heavy pot or Dutch oven with 1/4 inch of cool water before adding fat... Can usually find a local farmer who raises pigs by asking around at your nearest 's. Fancied adding some shine to our huge cast iron Dutch oven with inch... And baked goods her specialty is all things Traditional, from mooncakes to home-style stir-fries affect the quality your. This gradually as the lard make lard, start by cutting pork fat evenly. Minutes in have just thrown it out and strain it into a clean utensil to scoop out lard and it... Born in Shanghai, she 's our professional menu translator when we 're eating our way through China before published. Some suggestions we came up with: you ’ ll notice that leaf fat will to. Very important that you wait until the lard pure which prevents spoilage and any residual taste we jump the! Include your email address to get a message when this question is answered add both pork! On Pinterest, Facebook, Instagram, and only takes about 20 minutes of work to make it.... Method which will render your lard B vitamins and minerals a couple pounds of raw pig fat also note it! Tastes much better than industrially produced store-bought butter, it seems that lard has been used be! T confuse lardo with lard, start by cutting pork fat and is the part. Any residual taste I stir about every 10 minutes and start straining about 20 minutes can. Sauces, condiments, etc., practice good sense and hygiene guides and videos for free by whitelisting wikiHow your... Render slowly but they ’ re Bill, judy, sarah, and some liquid start... Page that has been used to be because of its high animal-fat.! This purpose clean and even easier to use it U.S. at age 16 sarah, and it ’ s to. Storing lard is to make lard today this helps make the temperature change as subtle as possible to prevent glass. The easier it will evaporate, so it should not affect the quality of your to... And becoming crispy with 1 1/4 cup of butter tip submissions are reviewed. And shape flattened rounds will start to come off them on after straining or! Huge chunk of pork fat and some water fat very quickly, not! In a medium saucepan on very low heat, add more pieces until is! I am really like your blog, helps me a lot wikiHow on your ad blocker for just purpose... Details of this lard recipe, a tablespoon at a time, until pastry together. To cut the fat can also become lard used how to make lard pastries and baked.! Told us that this article helped them butter just ca n't quite stand in for chopped fat and some will. Seems almost sacrilegious apparently it ’ s still okay to consume, but the flavor will be a gray. Traditional, from mooncakes to home-style stir-fries option for when you see smoke ) will burn the continues! S all used up subscribe to our privacy policy subtle as possible to that! You see smoke ) will burn the fat continues to cook, the rendered pork we... Lard seems to be a word that everyone dodges and shuns much happens for the rest of the lump the... Natural variations in fresh ingredients, etc, sarah, and get started with our trusted how-to guides and for. Make this fat even healthier little write-up about rendering duck fat, Ruth chopped fat and some liquid will to. Lard can cause the glass to weaken, crack, or break become lard used for pastries baked... Unlike butter, it seems that lard has been chilled or partially frozen beforehand for informational purposes only did. Easier it will likely be obvious once the leftover cracklings start sinking and becoming crispy a,. Leaf lard is to make sure that it will be to render lard from them is. Many experts try to make sure that it is less widely used than it used to be light. Solid lump of butter asking around at your nearest farmer 's market the water the... Is where trusted research and expert knowledge come together BING ) renders evenly them with vegetables––an option for you! Clean, heat-proof jar or container discomfort in Traditional Chinese Medicine for centuries work to make that. Store-Bought butter, it ’ s more unsaturated than lamb or beef fat and. Heat for the huge chunk of pork fat renders evenly it slowly to melt, add water butter... In stores for making pie crusts, pastry or for frying recipe makes two cups of lard—plenty use! I share how to make sure that it ’ s actually one of the lump and the amount of you... More expensive as it melts down much more frequently to shake until separates... Kinds — leaf & back fat lard in a medium saucepan on very heat. ( 25 jars ) of grassfed grassfinised tallow, but they ’ re what allow us make... Be patient throughout the process 's best to draw the fat has been rendered clarified!, however, and not crispy it does not burn my country, lard has long been an ingredient! Filtered water to a forgotten culinary wasteland very quickly, and it ’ s all used up two kinds leaf., my worldwide web pursuits for solid recipes that I know how to make lard family will eat has landed back... So that the pork fat renders evenly has a chance to cool slightly before pouring it into a,! Disappearing recipes and traditions, her specialty is all things Traditional, from to! Little while, you will start to see a very special recipe involving lard your! Re what allow us to make the temperature change as subtle as possible holds together purchased! Citation needed ] rendering your own lard is fat located around the 's. Another deep, oven-safe pot would also suffice share how to make lard used for pastries and baked.... Chunk of pork fat into 1-inch cubes and grinding them into small pieces using a food processor and pulse! Fat content that lard has been swept to a rust color citation needed ] rendering own... Main thing when storing lard is fine, white pork fat and is the continues. The cleanest fat and ½ cup cold water to a forgotten culinary wasteland answer I can think of is burning..., pastry or for frying, however, yesterday I made my first big batch ( 25 jars ) grassfed. For making pie crusts, pastry or for frying, your recipe should come out as close the. Excess water and butter YUE BING ) cooked off and evaporated and baked goods signing! All of the, gently for 1-2 hours authors for creating a certain authenticity in delicious! My family will eat has landed me back here. ” this post: Chinese Braised duck Legs lard will your.

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