How to Make Lard
Lard is the key to creating a certain authenticity in many delicious recipes. It's easy to make at home with a little bit of patience.
Ingredients
- 2 pounds pork fat
- ½ cup cold water
Instructions
- 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!
- When the oil starts to pool, you can scoop it out and strain it into a clean, heat-proof jar or container. You can do this gradually as the lard builds up. The whole process will take about an hour. Once it’s done, the rendered pork fat will be a light golden color.
- Once the lard is cooled, cover and store it in the refrigerator. As with all homemade sauces, condiments, etc., practice good sense and hygiene. Only dip clean utensils into your lard to preserve it! And keep it on the top shelf, which is the coldest part of your refrigerator.