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Stove Top-Rendered Lard
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes 1 to 1 1/2 quarts
Ingredients
Ingredient Checklist
3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)
Gallery
Stove Top-Rendered Lard
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes 1 to 1 1/2 quarts
Gallery
Stove Top-Rendered Lard
Credit:
Yossy Arefi
Stove Top-Rendered Lard
Credit:
Yossy Arefi
Stove Top-Rendered Lard
Recipe Summary
Yield: Makes 1 to 1 1/2 quarts
Recipe Summary
Yield: Makes 1 to 1 1/2 quarts
Yield: Makes 1 to 1 1/2 quarts
Makes 1 to 1 1/2 quarts
Ingredients
Ingredients
- 3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)
Directions
Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Stove Top-Rendered Lard
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Reviews:
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Most Positive
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All Reviews for Stove Top-Rendered Lard
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
