Leaf fat produces a lighter, whiter lard … If you give Pork Lard a try, it may soon become your favorite kitchen fat. A pure white solid animal fat, made from purified pork fat. This indicates the presence of moisture and that it was not fried and rendered properly. Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Cleaned and cut the pork fat into small cubes. Place in a cast iron pot over very low heat. THREE WAYS OF RENDERING LARD You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 2. More robust and aromatic than any other lard we've come across, Fatworks' Pasture-Raised Pork Lard has a meaty, mouthwatering flavor, and it's easy to spoon out and measure. Bring a pot of water to a rolling boil. Works well with roasted vegetables – we recommend asparagus, young fennel or small kohlrabi! That's fine for some recipes, but leaf lard is better for other dishes, especially baked gods. We have cheap recipes for roast pork, sausage, bacon, gammon, pork pie, pork loin, pork steaks and many more pork recipes … But at it’s heart this is an easy recipe. That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval. Kimberly Killebrew, www.daringgourmet.com. Delicious on a slice of rye sourdough or to scoop directly from the glass. Comes between layers of meat. Perfect for Oktoberfest or any time you are hankering for German fare. Do place the air-tight container in a cool area away from the sunlight. Remove pork from heat and allow to cool for about 5 minutes. https://cooking.nytimes.com/recipes/1019406-herby-pork-larb-with-chile While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Crispy pork lard is the key ingredient to many Chinese dishes such as KL Hokkien mee and Bak Chor mee in Malaysia and Singapore. Vegetables roasted in lard come out crisper than you thought possible. In a cookware/wok, add 1/2 a cup of water with all the fatty cubes, bring to boil and continue cooking at medium heat... 3. « Wild Foraging: How To Identify, Harvest, Store and Use Stinging Nettle, Slow Cooker Pineapple Orange BBQ Chicken », https://www.travelaboutbritain.com/recipes/wiltshire_lardy_cake.php, https://www.daringgourmet.com/a-comprehensive-guide-to-cooking-oils-the-good-the-bad-and-the-ugly/, https://www.daringgourmet.com/french-pork-rillettes/, http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(17)32252-3/fulltext?elsca1=tlpr, https://www.hsph.harvard.edu/nutritionsource/2017/09/08/pure-study-makes-headlines-but-the-conclusions-are-misleading/, http://www.healthyfood.co.uk/article/olive-oil-vs-rapeseed-oil-which-is-healthier/. Mix the rest of the products together. At room temperature, the rendered lard is soft and spreadable. There is no intermediary meat of consequence. Serves 6. 53 Comments . Before using pork lard, do check if there is a rancid smell. There are three parts of the pig where pork fats can be obtained. Do not edit or reupload any photos, illustrations or videos accompanying recipes. Mix thyme, paprika, salt and pepper. Easy, one-ingredient recipe for Chinese-style deep-fried lard and lard oil, secret ingredient to flavour many Chinese hawker delights! Step 2 HEAT WOK: Heat wok on a medium fire. Directions Step 1 CHOP FATS: Chop pork fats into 1 cm cubes. As an Amazon Associate I earn from qualifying purchases. Extinguish the baking soda in the yoghurt. Easy to make, and to store the lard for other dishes. Using your hands, mix thoroughly until well combined. Otherwise, cool them to room temperature before storing them unrefrigerated in an air-tight container lined with a piece of kitchen paper at the bottom. Place pork on a broiler pan. Cover and place pork in oven. Take some pork. In the skillet, heat the oil. Pork lard with greaves quantity. Pork chops. Roast the pork fat side up for 1 hour, until lightly browned. OK, there are two types of pig fat used to render lard: back fat and leaf fat. Rendering lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs! The different types of pork fats are usually sold at the butcher and sometimes in supermarkets. Shred. For the Filling, heat up the oil in a skillet over medium heat. View Recipe. by: Judy. The most important distinction in leaf lard? You can drape it over bread, let it dissolve over a just baked pizza, or add it to countless dishes in place of oil or butter as you would salt pork. Flickr: Heather Joan. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Leaf lard is pork lard, but it's not just any old pork lard. Set aside to cool. Either way, lard is an integral part of Mexican cooking, used in tortillas, refried beans, and countless sauces. Then, add cubed pork fats. Knead a firm dough. 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