Best Rendered Lard Recipes

Rendered Lard image

Provided by Alton Brown

Time 3h15m

Yield 1 1/2 cups rendered fat

Number Of Ingredients 2

1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
1/3 cup water

Steps:

Preheat the oven to 300 degrees F.
Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

Stove Top-Rendered Lard image

Provided by Martha Stewart

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 1

3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)

Steps:

Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.

Rendered Leaf Lard image

Provided by Martha Stewart

Yield Makes enough for about 6 double-crust pies or 12 single crust pies

Number Of Ingredients 1

3 pounds leaf lard, cut into 1/2-inch cubes

Steps:

Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.