A guide to rendering pork fat at home, distinguishing between leaf fat for baking and fatback for savory cooking, to produce clear liquid lard and crispy cracklings.
Equipment
- Heavy-bottomed Dutch oven, enameled cast iron pot, or slow cooker
- Sharp chef’s knife or meat grinder
- Cutting board
- Fine-mesh stainless steel strainer
- Double layer of 100% unbleached cotton cheesecloth or unbleached paper coffee filters
- Heat-proof glass canning jars (such as 16 oz Mason jars) with lids
- Metal ladle
- Slotted spoon or spider skimmer
Ingredients
- 3 lbs (1.35 kg) raw pork fat (leaf fat or pork back fat), chilled or partially frozen
- 1/2 cup (120 ml) cold water
- 1/4 tsp fine sea salt (optional, for the residual cracklings only)
Instructions
- Chill the raw pork fat in the freezer for 30 to 45 minutes until firm but not rock solid.
- Trim away any residual pink meat, skin, or blood spots, then cut the fat into uniform 1/4-inch to 1/2-inch cubes or grind using a coarse plate.
- Transfer the diced fat into a cold, heavy-bottomed Dutch oven and pour in 1/2 cup of cold water.
- Turn the burner to low heat and stir occasionally for the first 15 to 20 minutes until the water begins to simmer and the fat pieces turn opaque.
- Maintain a bare simmer at 220°F–240°F (105°C–115°C) for 90 to 120 minutes, stirring every 10 to 15 minutes, until the fat cubes shrink, float, and turn pale golden.
- Remove the pot from heat and let it rest for 10 minutes until the temperature settles below 200°F (93°C).
- Line a fine-mesh metal sieve with two layers of cheesecloth or an unbleached coffee filter over a heat-resistant glass bowl.
- Gently pour the hot liquid through the filter using a metal ladle, avoiding pressing down on the cracklings.
- Ladle the filtered liquid lard into clean, dry Mason jars, leaving 1/2-inch of headspace.
- Allow the jars to cool uncovered on a wire rack at room temperature until lukewarm, then screw the lids on tightly and refrigerate for 4 to 6 hours to solidify.
Notes
Do not discard the cracklings; season with salt, smoked paprika, or black pepper and eat warm or use in recipes. Store lard in a cool, dark place for 4-6 months, in the refrigerator for 12-18 months, or in the freezer for up to 3 years. Discard if it turns yellowish-gray, develops moisture/mold, or smells rancid.
Nutrition
Calories: 115 kcal · Total Fat: 12.8 g · Saturated Fat: 5.0 g · Monounsaturated Fat: 5.8 g · Polyunsaturated Fat: 1.4 g · Trans Fat: 0.0 g · Cholesterol: 12.0 mg · Sodium: 0.0 mg · Total Carbohydrates: 0.0 g · Dietary Fiber: 0.0 g · Total Sugars: 0.0 g · Protein: 0.0 g · Vitamin D: ~100–500 IU · Vitamin E: 0.3 mg · Choline: 6.9 mg
