Fresh Pork Lard Recipes
FRESH PORK LARD
Another from Rick Bayless's "Mexico One Plate at a Time". The recipe calls for 2 lbs pork fat, but since you can't post only 1 ingredient, it is broken into 2 1 lb increments in the ingredient list.
Provided by Jmommy209
Categories Pork
Time 2h5m
Yield 1 3/4 cups, 28 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 275 deg F.
- Spread the cubes out in a deep baking dish, place in oven.
- Stir every once in a while as the fat renders into a clear liquid.
- When the baking dish contains only clear liquid and browned bits (about 2 hours), carefully remove the dish from the oven (letting the cracklings color richly gives the lard a fuller, roastier flavor).
- Let the lard cool to lukewarm, then strain.
- Store the lard in a tightly sealed jar in the refrigerator (freeze if you won't use it all within a month).
Nutrition Facts : Calories 293.2, Fat 32.5, SaturatedFat 16.2, Cholesterol 35.4
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- Cut the pork fat into roughly 1-inch squares. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot. We used our cast-iron skillet, but you can also use a Dutch oven. Place the skillet/pot over medium heat, uncovered.
- The water will cook off and the lard will render slowly. It’s important to keep the heat below the fat’s smoke point. When the heat level is right, you’ll see a lot of small bubbles, but no smoke or steam of any kind. Stir periodically to prevent sticking. And as always with hot grease, be very careful!
- When the oil starts to pool, you can scoop it out and strain it into a clean, heat-proof jar or container. You can do this gradually as the lard builds up. The whole process will take about an hour. Once it’s done, the rendered pork fat will be a light golden color.
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