Rendered pork fat is also called lard. Pig is a fatty animal. and that excess amount of fat is rendered down fLor a lot of different purposes. Lard is used in cooking and baking. Lard contrary to popular belief is an healthier alternative to margirine. Lard also is a good source for Omega 3. Lard has a high smoking point which makes it ideal for deep frying. Lard rendered for a longer time has a sronger porky smell and the color gets darrker as it renders longer.
Lard extracted while its off white or with light yellow hue is not that porky in smell hence its more suitable for baking. Lard can be obtained from different kinds of fat the pig has namely backfat, belly fat and leaf fat. Lard from leaf fat doesnt have that porky smell.
Bellow is my recipe for a mild Lard extracted when it started to have a slight yellow hue. Which when chilled turned white, similar to unsalted butter. There are many who say you can extract the lard while it is milky. i havent done that myself as i think at that point the moisture isnt cmpletely gone and the blood and tissue is still not cooked out complete, making it risky for storage and consumption
To be on the safe side my recommendation would be going for the light yellow hue while making sure there is no bubling or sizzling. the crispy bits of fat called cracklings can be used in a number of dishes or as a snack or even as a treat for pets.
Lard
Equipment
- 1 heater/ induction heater with thermostat thermo stat ensures a constant tempreture
- 1 metal strainer
- 1 fine mesh/ muslin cloth
Ingredients
- 250 gram Pork fat back fat or leaf fat
- 20-30 ml water to prevent scortching
Instructions
- you can rinse the fat gently to remove excess viscera. though it can crumble or dissintegrate under running water. use a fine mesh strainer while rinsing.
- Put the fat in the freezer for 20-30 minutes or untill its firm.
- Chop the fat into very small peices or pass it through a meat grinder while its cold
- Place the fat and the water on the heater.
- Let it come to boil at a constant of 100℃. Beware of any splattering. Let the water evaporate.
- Reduce the tempreture to 80. When the bubbling and sizzling stops and the fat is melted having a transparent yellow hue. Turn off the heat.
- The whole process for this much amount of fat lasts 22 to 24 minutes.
- Put a folder muslin cloth on top of the metal strainer.
- Strain the melted fat, reserve the cracklings.
- Use a non reactive metal jar. Let it come to room tempreture.
- Store it in a fridge especialy if you are in a hot and humid climate.
- When it cools down it should be white in color.
