Lard
Lard is a luxurious ingredient but makes for delicious food. Besides the obvious fact it is rendered pig fat, so it is hardly healthy, it contains less cholesterol than butter, and has less saturated fat and more monounsaturated fat than butter as well! If you make it yourself, it also has the benefit of having ZERO trans fat.
This lard can be used for things like Lardy Cake, or the softest tortillas which are great with pulled pork. Both will have links when I get a post for them.
Lard
Yield: 1L
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Not the healthiest of foods, but is guaranteed to make some simple old recipes stand out.
Ingredients
- 1kg pork back fat, cut into small cubes with any meat removed.
Instructions
- Place all the fat in a saucepan and barely cover with water
- Place on medium heat and simmer gently. The water will simmer away to nothing and the fat will start rendering.
- Render the fat until the little cubes of fat are golden and crispy.
- Strain the lard into a metal bowl, and let cool. Before it solidifies, pour into a sterilised jar then store it in the refrigerator.
Notes
Help
- Don’t do this on too high a heat. As long as the water gets to a gentle simmer, it will be the right temp for the lard to render.
Make it cheaper
- Not possible to do a cheaper version of this. I bought the fat frozen at a butcher for about $10/kg.
