Making pork lard is a simple yet rewarding process that begins with sourcing high-quality pork fat. After that, the fat is slowly rendered down over low heat. This lets it melt away from any leftover meat or connective tissue, leaving a pure, clean cooking fat that can be used in many ways. When lard cools, it turns into a smooth, white substance that can be used for cooking, baking, or frying. It gives food a deep flavor.
Lard is another term for rendered pork fat. Its made by heating pork fat at a very low temperature until the fat has liquified. The liquid is then strained and left to cool into a solid state.
Lard can be used for cooking or baking, but my favorite way to cook wild game is in it because it doesn’t take away from the flavor of the meat and is great for browning it and making it taste rich.
There are a lot of types of commercial lard out there, most of which contain preservatives. If you can’t make your own, I recommend using a pork fat product like this Fatworks lard.
Pork belly is a highly flavorful and versatile cut of meat that is loaded with deliciously rich fat. Rendering the fat from pork belly involves slowly cooking it to separate and extract the liquid fat from the meat and skin. The rendered pork fat, also known as lard can then be used for cooking, frying, and baking.
Rendering your own lard at home is simple with the right technique. In this comprehensive guide, we’ll walk through the entire process of rendering fat from pork belly, from start to finish.
Why Render Fat from Pork Belly?
There are a few key reasons you may want to render the fat from pork belly
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To make lard for cooking and baking – Rendered pork fat results in high-quality lard that can be used for frying, sautéing, baking, etc. It adds great flavor.
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To make chicharrones or pork rinds – The pork skin becomes perfectly crispy cracklings after the fat is rendered out.
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To confit the pork belly – Confiting involves slowly cooking the meat in its own fat. Great for preservation.
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To make the pork belly more palatable – Removing excess fat leaves just the meaty portions behind.
Rendering the fat concentrates flavors and allows you to use both the fat and the meat in different ways.
How to Choose Pork Belly for Rendering
Look for a high-quality pork belly from a trusted butcher or grocer. Choose a piece that has:
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An evenly distributed fat-to-meat ratio
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At least 1⁄4 inch thick layer of fat
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Skin attached for cracklings
Avoid bellies with too much lean meat or huge chunks of hard fat. The fat should be somewhat soft and flexible.
Step-by-Step Process for Rendering Pork Fat
Follow these simple steps for flawlessly rendered pork lard:
1. Cut the Pork Belly into Strips
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Cut the pork belly into 2-inch wide strips to increase exposed surface area.
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Leave the skin on for delicious cracklings later.
2. Add Fat to Pot on Low Heat
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Place a heavy bottomed Dutch oven or pot on the stove over low heat.
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Add the pork belly strips and turn the heat to low.
3. Cook Slowly to Render Fat
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Cook for 2-3 hours, stirring occasionally to prevent sticking or burning.
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The fat will slowly render out and pool at the bottom of the pot.
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Add a little water if the fat begins to brown. Keep temps low.
4. Increase Heat for Final Crisping
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After a few hours, raise the heat slightly to finish crisping the pork skins into cracklings.
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Cook until skins are browned, crispy, and hardened.
5. Drain and Strain the Fat
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Remove crispy pork skins from the pot and set aside.
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Pour the hot rendered fat through a mesh strainer to remove any impurities.
6. Store and Use the Lard
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Allow lard to cool slightly and pour into an airtight container(s).
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Refrigerate for up to 6 months or freeze for 1 year.
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Use lard for cooking, frying, and baking savory goods.
And that’s it! With this simple process you’ll have delicious homemade lard and crispy pork cracklings to enjoy.
Tips for Successful Pork Fat Rendering
Follow these handy tips for the best results when rendering pork belly fat:
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Cut the fat into uniform, smaller pieces so it cooks evenly.
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Cook over very low heat to avoid burning. Never let it boil.
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Stir the fat chunks occasionally as they render.
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Add a little water if fat begins to brown before fully rendered.
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Cook the fat long enough (2+ hours) for full separation.
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Fry the skins longer after rendering to make ultra crispy cracklings.
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Strain lard through a cheesecloth-lined sieve while hot for purity.
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Store lard in an airtight container in the fridge or freezer once cooled.
Take it slow and low, don’t rush the process, and you’ll be rewarded with premium homemade lard.
Delicious Ways to Use Rendered Pork Fat
Home-rendered lard is incredibly versatile in the kitchen. Here are some of the tastiest ways to use your homemade pork fat:
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For frying potatoes, eggs, meats, etc. Adds great flavor.
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In place of oil or butter when making pastries, biscuits, pie crusts.
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To confit and preserve meats like duck legs, pork shoulders, chicken thighs.
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For sautéing aromatics like onions, shallots, garlic.
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To add rich depth to stews, beans, soups, tomato sauce.
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Brush on meats before roasting for crispy skin and added moisture.
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Use to make savory lard crusts for meat pies or tarts.
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To season cast iron cookware.
Don’t toss those bits of pork belly fat – turn them into liquid gold with these easy rendering methods. You’ll discover just how delicious and versatile homemade lard can be.
How much lard do you get per pound of fat?
Im a bit of a nerd and I love a good food science calculation. I was very curious to see how much rendered fat comes out of raw fat. I started with 4. 75 lb of raw fat and ended up with 3. 5 lb of lard and 14 oz of cracklins.
Assuming a 5% loss of lard to cheese cloth, paper towels, cracklins, etc. that means my fat was probably somewhere between 75-80% pure fat. This means that for every pound of fat, you should get about 12 oz of lard, which is a little less than what fits in a pint-sized jar.
The rest of the fat (20% or so) is actually protein and water. The cracklins are the leftover protein matrix that holds the fat together.
What type of fat do you use to make lard?
I used the fat that runs along the inside of the loin, called leaf fat. If youre looking to make lard with less “piggy” taste, this is the fat you should use. On the other hand, you can use pork back fat, which is the fat that runs down the back of the pig.
If you want to make lard for cooking meat, either type will work, but leaf lard is better for baking. Leaf fat produces a smoother lard with less pig flavor.
How To RENDER PORK Leaf Fat For Lard
FAQ
What temperature does pork belly fat render at?
How long does pork fat take to render?
Can you make lard out of pork belly?
How do you render pork lard?
First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) The excess water and other impurities in the fat are removed. This helps make the lard pure which prevents spoilage and any residual taste.
Is pork belly lard?
Pork belly has become popular in recent years in a variety of cuisine. You typically wouldn’t render the belly into lard because there is too much meat attached. Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin.
How do you make lard from pork fat?
Rendering pork fat into lard. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. Remove solids and discard. Put liquid into a storage safe container. Once cooled it should be a pure white lard. Use the lowest heat possible or the lard will taste too strong.
Can you use pork back fat to make lard?
You can also use pork back fat which is exactly what it sounds like – the fat that runs along the back of the pig. Either type will work to make lard for meat cooking purposes but leaf lard is prized for its use in baked goods. Leaf fat produces a smoother lard with less pig flavor. How much lard do you get per pound of fat?