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.

Course Side Dish

Cuisine Chinese

Prep Time 20

Cook Time 40

Servings

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