Serves 4
500 min
Rendered Lard
Recipe GLPRfb4737d4085150
Homemade rendered lard made from fresh pork leaf lard, a traditional cooking fat that can be stored for months and used for cooking, baking, or frying. The slow-cooking method in a slow cooker extracts pure fat while creating crispy, flavorful pork cracklings as a bonus byproduct. This clean, unadulterated lard is shelf-stable when properly strained and stored, making it an excellent kitchen staple for those seeking traditional rendered fats.
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Ingredients
3 lbs pork leaf lard, chilled
¼ cup water
Directions
About 2 hours before beginning, place the grinding blade or grater plate attachment in the freezer. This keeps the equipment cold so the lard does not soften or smear during grinding, which helps achieve clean texture.
Remove the chilled pork leaf lard from the refrigerator and cut it into 1-inch cubes using a sharp knife.
Transfer the cubed lard to the freezer and chill for 30 minutes to 1 hour. The lard should be very cold but still cuttable, not fully frozen solid.
Remove the lard and the cold grinding attachment from the freezer. Using a food grinder with the fine plate or a food processor, grind or pulse the lard until broken down into small pieces but not reduced to a single wet mass.
Add the water and ground lard to a slow cooker set to low heat. Cover and cook for 6 to 8 hours, until the lard is fully rendered and stops bubbling. The solid cracklings that remain will turn golden brown and crispy. Skim the cracklings from the liquid lard and set aside to drain on a paper towel lined plate. The cracklings can be seasoned and eaten as a savory snack.
Pour the hot rendered lard through a fine mesh strainer lined with cheesecloth or a nut milk bag to remove any remaining small solids, ensuring a clear, clean fat.
Pour the strained lard into clean glass jars or containers and allow to cool to room temperature, then cover and refrigerate. Properly rendered and stored lard will keep refrigerated for several months, and may develop a white or off-white color as it solidifies, which is normal.
