Lard And Cracklings Recipes
LARD AND CRACKLINGS
Provided by Pete Wells
Categories project, appetizer
Time 3h
Yield Makes about 1½ cups lard and 1 cup cracklings
Number Of Ingredients 2
Steps:
- Chop the fat into ¾-inch cubes and place in a small covered saucepan set over low heat. Add ½ cup water and bring to a simmer. Stir after 30 minutes. Continue to cook, letting it bubble, and stir from time to time. When the water boils off, render for about 2 hours. The lard will clarify, and the cracklings will shrivel and shrink. As it cooks, watch and listen: turn down the heat or take the pan off the heat if it smokes or if the lard starts to brown.
- When the cracklings are lightly golden and have almost stopped bubbling, remove them and drain on paper towels or a brown paper bag. Strain the lard through a cheesecloth into a jar or bowl, where it will keep, covered, in the refrigerator for several weeks. Try a crackling. If it is not crunchy and appetizing, crisp the rest on a baking sheet in a 375-degree oven for 15-20 minutes. Season if you'd like, then cool on paper towels. Cracklings, well drained and lightly covered, will keep at room temperature for at least a week.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Fat 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 28 milligrams
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