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.
Bring all the content to a boiling and then slow down the fire to low heat.
Stir from time to time during the process until the fat is completely melted. See note 1 here.
Filter the cracklings out and you just get perfect lard.
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.
Rendering Lard https://www.chinasichuanfood.com/rendering-lard/ January 13, 2015