| This recipe is liked by 0 person(s). |
|
Lard
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: https://www.mexicanplease.com/homemade-lard/
| 2 lbs | pork back fat |
Chop up the pork back fat into evenly sized chunks, approx. 1/2 inch sized
Add 2 tablespoons of tap water to a sauce pan, this will prevent some initial sticking
Add the back fat to the saucepan and cook on medium-low heat, it's best to draw out the fat slowly
Stir occasionally to prevent sticking
When you start to get a pool of fat in the pan, strain some of it off through a fine mesh sieve.
Continue cooking the fat until it no longer produces any more liquid
Strain the final liquid into a holding container
Let cool on counter
Store in an airtight jar
The leftover bits of fat are pork chicharones, save these if you want to
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe