Details about how to render the perfect lard at home mostly for healthy consideration.
We have just celebrated our Winter Solstice more than one week ago. It is an important traditional Chinese holiday because it is the starting pointing for the preparation of the stuff for Spring Festival, we call 年货 in Chinese. For example my grandmother began to make Chinese bacon and sausage even she is over 75 years old now. She still insisted to make all those New Year stuff for the whole family.
Lard has a long history in China. Back to 15 years ago, we never heard of peanut oil, olive oil or sunflower seed oil. What we have is lard, beef tallow and rapeseed oil. Among those three, lard is the most popular and the main oil consumed by common Chinese family. We make lard after Winter Solstice with a large amount once time so it would be enough for the following half year. Lard is demonized for many years in China. Honestly I cannot understand why because it is a great source of vitamin D，Vitamin A and monounsaturated fat. And traditional Chinese medicine also shows lots of benefits of lard like preventing constipation.
Rendering lard at home is not quite easy. Lard is super great for stir-fries or stews, even in pastries. There are mainly two kinds of pork fat usually used for rendering lard: one is called leaf fat “板油” in Chinese while the other kind is called as common back fat between the grind and lean “肥油” in Chinese. You can use both parts. However if you want to use the lard in pasties, leaf fat will be recommended.
Cut the leaf fat into small pieces and then add water.
Bring to a boiling.
Simmer for around 30 minutes to 40 minutes.
Until the oil is completely melt.
Remove the cracklings.
Set aside to cool completely and then store in freezer or fridge.
- 1000 g pork fat
- 1 cup water
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Cut off the grind and then the fat into small pieces. Transfer to a pot or deep pan or slow cooker. It is just your decision. Add water.
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Bring all the content to a boiling and then slow down the fire to low heat.
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Stir from time to time during the process until the fat is completely melted. See note 1 here.
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Filter the cracklings out and you just get perfect lard.
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Set aside to cool or put into fridge.
Note1: If you want the lard to be more suitable for deep-frying, stir-frying or many traditional Chinese recipes, you can continue heating while the cracklings becomes slightly brown like me. For pastry usage, stop as long as the oil is separated, otherwise, the color might be influenced slightly.
Do not forget the cracklings. You can return them back and add some salt or it can be stir-fried with cabbages or carrots.
would the water added be evaporated? and can I just used the fat from pork belly?
Thanks
Yes, Wendy. All he water will be evaporated during the simmering process. Adding water at the beginning is to prevent the pork cubes being sticky to the pan or pot.
Is there no leftover water when you render the lard like this?
Hi Linda,
This is a very traditional way of rendering lard at home in China. We use this method for hundreds of years. The water added at the very beginning will be evaporated during the process. So I guess leftover water in the lard will not be a problem.
Hi Elaine,
I wonder how long can we keep this lard in fridge?
Can I keep lard in room temperature? If yes, how long will you think?
I love your post because it explained in details with pictures.
Please continue to post more ya…
Regards,
Tracy Chin
Sabah, Malaysia
Hi Tracy,
Sure, you can keep the lard in room temperature in shadow places for around half year. However, the texture of the lard might change along with the room temperature. I mean at certain point, it will melt.
Never made my own Lard. But I can remember as child during WW2 my Nana allways cook with it.
And oh boy I can remember Nana frying bread in the lard. When cooked we would sprinkle a small amount of salt on it.
As a matter of fact I had fried bread with a poach egg on it for lunch yesterday. Oh so yummy in the tummy.
Regards Peter
Hi Elaine! I have a question. Can we use fat from a cow instead? Or a chicken perhaps? Or sheep? What do you think?
Hi Minik,
Yes, cow fat and chicken fat are great options. I never tried sheep.