Fresh Pork Lard Food
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!
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