Fresh Pork Lard Recipes

FRESH PORK LARD

Fresh Pork Lard image

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

Ingredients

1 lb pork fat, cut into 1 inch cubes (do not use bacon or salt pork)
1 lb pork fat, cut into 1 inch cubes (do not use bacon or salt pork)

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

BASIC FRESH LARD

Basic Fresh Lard image

Number Of Ingredients 1

Ingredients

1 pound fresh pork fat, cut into 1/2-inch pieces

Steps:

Preheat the oven to 350°F. Put the pork fat pieces into a heavy ovenproof saucepan (cast iron works well), and cook until the liquid fat separates out, and the remaining pork pieces (cracklings) are crisp and browned, about 45 to 50 minutes. Strain the fat into a glass container. Cover and refrigerate. The lard will keep fresh tasting for 6 to 8 weeks. Store the cracklings separately in the refrigerator up to 1 day, or discard. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOW TO RENDER LARD

How to Render Lard image

This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.

Provided by Aroostook

Categories Pork

Time 3h30m

Yield 20 lbs.

Number Of Ingredients 2

Ingredients

pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
cheesecloth

Steps:

Preheat oven to 225 degrees F.
Wash and chill fat.
Cut into small pieces (1 inch).
Place 1 cup of fat in roasting pan.
Place in oven.
When fat starts to melt, add more pieces until roaster is about half full.
Render until all is melted and all moisture is cooked off and evaporated.
Let cool slightly.
Dip liquid from roaster and strain through triple layer of cheesecloth.
(Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
Cover tightly.
Store immediately in a freezer if possible.
Quick cooling produces a fine grained lard.
Store in freezer.
You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

Nutrition Facts :

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