Homemade Lard
Pork fat is cubed and rendered slowly from a hard boil down to a gentle simmer, yielding snowy white lard and golden, crackly bits for stir-fries.
Instructions
- 1
Cut the lard, wash it clean, soak it in water for half a day, and use kitchen paper to absorb the moisture.
- 2
Cut into small pieces.
- 3
Put it in the pot and simmer on high heat.
- 4
After stewing until the pork back fat gradually shrinks, switch to medium-low heat to continue stewing.
- 5
Simmer until the pork fat turns golden yellow.
- 6
Golden crispy pork cracklings, fragrant and crunchy, perfect for cooking. But don't eat too much, haha.
- 7
Freshly made lard.
- 8
After the lard cools slightly, transfer it into a bowl and store it in the refrigerator.
- 9
The lard becomes white after being refrigerated.
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Ingredients
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- pork back fat500g