How to Render Lard

How to render lard using fatback | Smashing Foods Asia

Learn these 3 simple steps to render lard and get the golden brown crispy pork lard and clear pork lard oil. The lard is often used in cooking or baking to enhance the flavor, and the crispy pork lard always works as the topping to add crispiness to the dish.

Growing up in a family that sells wonton noodles, I am no stranger to render lard. It’s almost like a routine that I will do every weekend.

WHICH PART OF PORK FATS TO USE

There are three parts of the pig where pork fats can be obtained.

1. Leaf lard (soft fat)

A fat part that has little to no pork smell or taste that is usually found surrounding the kidney and the loin. It is best for making flaky pie crust and baked goods.

2. Fatback (hard fat)

The most popular fat part that is found on the back of a pig, and often used in the stir-fried and sautéed dishes. If you want that crispy pork lard, this is the part you should get.

3. Pork belly

A fat part that comes from the belly of a pig and can be found in between layers of the meat. Usually, I don’t recommend using this part because separating the fats from the meat is quite time-consuming and difficult to some home cook. Only choose this part if you are unable to find any leaf lard or fatback.

WHERE TO GET PORK FAT

We always get the pork fat from a butcher shop and they always help us to cut the fats into small cubes for free when we buy large amounts of pork fats. Another option to get the fat is from the supermarket.

HOW TO RENDER LARD

1. Cut the fat

Cut the pork fats into 1-inch sized cubes.

Pork fats cut into 1-inch small cubes | Step 1 of how to render lard

2. Render the fat

Add all cubed pork fats into a small pot. Then, add 2 tablespoons of cooking oil into it to prevent the fried lard sticks on the pot surface. Close the lid.

Add 2 tablespoons of cooking oil | Step 2 of how to render lard

Render at medium-high heat in the beginning. When pork cubes start to reduce to half an inch, reduce the heat to low. Remove from heat when bubbling becomes lesser and the cubes turn into light golden yellow.

Remove from heat when the cubes turn into light golden yellow | Step 2 of How to render lard

3. Filter the lard

Remove the fried lard from oil and put it on a paper towel to absorb excess oil. Remember, let the lard and fried lard to completely cool down before storing.

Filter the lard to get the white lard and crispy pork lard | Step 3 of how to render lard
Golden brown crispy pork lard and white lard

We have been using dry rendering for years as it saves a lot of our time, especially we use a massive amount of pork lard every day. We hope you enjoy creating the lard using this recipe.

How to Render Lard

Recipe by Zinc ChuangDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

15

minutes

Learn these 3 simple steps to render lard and get the golden brown crispy pork lard and perfect white lard.

Ingredients

  • 1kg fatback

  • 2 tbsp cooking oil

Directions

  • Cut the pork fats into 1-inch sized cubes
  • Add all cubed pork fats into a small pot. Then, add 2 tablespoons of cooking oil into it to prevent the fried lard sticks on the pot surface. Close the lid.

    Render at medium high heat in the beginning. When pork cubes start to reduce to half inch, reduce the heat to low. Remove from heat when bubbling becomes lesser and the cubes turn into light golden yellow.
  • Remove the fried lard from oil and put it on a paper towel to absorb excess oil. Remember, let the lard and fried lard to completely cool down before storing.

Notes

  • Remove from heat when the cubes are slightly golden yellow because it will continue to cook. Otherwise, you will get burnt pork lard that has bitter taste.

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