Pork Lard & Crispy Pork Lard
Here’s how to prepare and render crispy pork lard yourself. Eat it over a bowl of rice or noodles. Mmmm… Do you know that you can use pork lard for cooking and baking too? Pie crusts made with lard tend to be flakier than those made with butter.
You can easily get pork fats from the meat section of the supermarkets in Singapore, if not you can ask the butcher for it at the fresh market.
There are 2 ways you can render lard; wet or dry rendering. I prefer to use the wet rendering method which involves boiling fats in water, it helps to cook and render the lard evenly preventing any possible burning. There’s very minimal oil splatters too.
- Wet: Lard has a more neutral flavor, a lighter color, and a high smoke point.
- Dry: Lard is browner, has a smoky flavour and lower smoke point.
Pork lard can be kept for 9 – 10 months in the fridge while you’ll have to use the crispy pork lard within a week.
Pork Lard & Crispy Pork Lard
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.
Video
Notes
- You can sprinkle some salt over the crispy pork lard and eat it as a snack.
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