Pork Lard & Crispy Pork Lard
Learn the wet rendering method for perfect pork lard every time. Neutral flavor, light color, and minimal splatter. Plus crispy pork lard in one go!
Ingredients
- Pork fats
- Water
Instructions
- Cut pork fats into similar-sized small pieces, so they will cook at the same time.
- Add pork fats into a large pot (if not it may overflow) and water just enough to cover the fat.
- Bring water to a boil, then turn heat to low and let it simmer. Stir occasionally.
- The actual rendering will start after the water has evaporated and you'll see a lot of bubbling (the pork fats are getting fried in it's own lard). Always keep the heat at low and stir occasionally.
- The pork fats will turn golden brown and crispy, and it is ready when you no longer see bubbling. Strain out the crispy pork lard.
- Let the lard cool in the pot, then filter to remove any bits while transferring it to an airtight container.