My family consumes a significant amount of lard, and we render it several times a year. The rendered lard is pale and clear, with a particularly fragrant aroma. I frequently use it for stir-frying vegetables, preparing noodle soups, or making Chinese pastries like black sesame buns, which benefit from the addition of lard.
What is Lard?
Lard is a cooking fat made by rendering and clarifying pork fat. It has a rich history in kitchens worldwide, prized for its unique flavor and versatility in cooking. Lard adds richness and enhances the texture of baked goods, pastries, and fried foods, making it a cherished ingredient.
Ingredients
- 1500g pork fat
- 1000ml water (for blanching)
- 2 stalks green onion
- 4 slices of ginger
- 3 tbsp cooking wine
- 1 cup of water (for rendering the lard)
Instructions
- Prepare the Fat:Cut the fat into small pieces, about 1-2 inch portions.
- Blanching:Pour the fat into a pot and add water, green onion, ginger, and cooking wine. Blanch the mixture for 1-2 minutes. This step is crucial for making the lard clear and bright, and it enhances the flavor of the rendered lard.
- Straining:Remove the pork fat from the pot; it will be very clean and does not need washing.
- Rendering:Return the fat to the pot, add a cup of water, and cook over medium-high heat until the liquid evaporates and the oil begins to render.
- Cooking Down:Reduce the heat to low, stirring occasionally, and continue cooking until the fat is fully rendered and dry.
- Straining Again:Scoop out the oil, press the remaining fat to extract more oil, and cook until done.
- Using the Crispy Bits:Don’t waste the crispy bits; season with salt and use as a side dish or in dumplings.
- Storage:Store the lard in the refrigerator until solidified. It can be kept in the fridge or freezer for up to a year, or at room temperature for 4-6 months.
This method produces clear and flavorful lard that enhances a variety of dishes with its rich taste and texture.
How to Make Lard
My family consumes a significant amount of lard, and we render it several times a year. The rendered lard is pale and clear, with a particularly fragrant aroma. I frequently use it for stir-frying vegetables, preparing noodle soups, or making Chinese pastries like black sesame buns, which benefit from the addition of lard.
Servings 20
Calories 13581kcal
Ingredients
- 1500 g pork fat
- 1000 ml water for blanching
- 2 stalks green onion
- 4 slices of ginger
- 3 tbsp cooking wine
- 1 cup of water for rendering the lard
Instructions
- Prepare the Fat: Cut the fat into small pieces, about 1-2 inch portions.
- Blanching: Pour the fat into a pot and add water, green onion, ginger, and cooking wine. Blanch the mixture for 1-2 minutes. This step is crucial for making the lard clear and bright, and it enhances the flavor of the rendered lard.
- Straining: Remove the pork fat from the pot; it will be very clean and does not need washing.
- Rendering: Return the fat to the pot, add a cup of water, and cook over medium-high heat until the liquid evaporates and the oil begins to render.
- Cooking Down: Reduce the heat to low, stirring occasionally, and continue cooking until the fat is fully rendered and dry.
- Straining Again: Scoop out the oil, press the remaining fat to extract more oil, and cook until done.
- Using the Crispy Bits: Don't waste the crispy bits; season with salt and use as a side dish or in dumplings.
- Storage: Store the lard in the refrigerator until solidified. It can be kept in the fridge or freezer for up to a year, or at room temperature for 4-6 months.
Video
Nutrition
Calories: 13581kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1500g | Saturated Fat: 588g | Polyunsaturated Fat: 168g | Monounsaturated Fat: 677g | Cholesterol: 1425mg | Sodium: 57mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
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