The Fresh Loaf

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20221214 Homemade lard

Yippee's picture
Yippee

20221214 Homemade lard

 

 

I need some lard for baking. Instead of buying hydrogenated lard at the supermarket, I air fry strips of (lightly seasoned) pork fat @ 200°C x 13 minutes to render lard. Re-fry the strips @ 200°C until crispy and use them in soup noodles, fry rice, or eat them as is as a snack.

 

 

 

 

✌✌✌

👏👏👏

 

Porky fries🐖🐖🐖😋😋😋 Some say it goes well with beer!

 

Noodles with cracklins (🐷)油渣麵 - an authentic Hong Kong street food.  I followed Jerry's recipe

 

Also made a whole-spelt noodle version, but I forgot to add the cracklins to the broth!

 

A whole-durum noodle version. This time I made sure I didn't leave out the cracklins!

 

I could have lowered the frying temperature to make it more "snowy-white",  but I think it's not bad for a first try.

Comments

mariana's picture
mariana

Such a wonderful idea, Yippee! Thank you for the photos, the set up and the method.💖

Only 13 minutes. That is so quick! The traditional way takes much longer and the cracklings are reduced much more.

Yippee's picture
Yippee

Hi Mariana!

My mom suggests I lower the temperature to make the lard snowier white after refrigeration. While I'm not sure how much this slight color change will benefit my baked goods, I will try a different temperature next time.

Yippee

mariana's picture
mariana

Yeah, for some applications color and even aroma or 'fried' lard prepared at higher temperatures might be an issue.

Yippee, I used to boil my lard with milk and salt and then collecting the snow white disk of lard off the top of the liquid after refrigeration to whiten the home made lard and remove odors. These days, I use homemade lard as is in baking where color/odor does not matter (or even contribute) and commercial lard in sweet pies, etc. where it is required by the recipe. 

A good article on three ways of rendering snow white odorless lard is here

https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/

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. 

Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, “piggy” flavor (which is still fine for things like frying and sauteing where you want to add a little flavor boost).

What to do with those sad, limp bits of leftover pork fat (residue)?  Turn them into crispy cracklings!  Transfer them to a frying pan and fry until they’re puffy and crispy.  If you want, add some seasonings.  Eat them as a snack or sprinkle them over your salads.

Abe's picture
Abe

Try finding a traditional recipe. 

Yippee's picture
Yippee

😋😋😋

The Roadside Pie King's picture
The Roadside Pi...

Rendering leaf lard is something I always wanted to try. Your method looks very neat and elegant! Thanks for posting! 

 

Kindly

 Will F.

Yippee's picture
Yippee

 

 

 

 

 

 

 

 

😋😋😋

The Roadside Pie King's picture
The Roadside Pi...

What is the fried Swedish meatball-looking things? Is there a recipe you could share? Thanks.

Yippee's picture
Yippee

Similar to this one:

https://youtu.be/ec1m9AW4890

Enjoy!

Yippee 

The Roadside Pie King's picture
The Roadside Pi...

Mongolian beef.

The recipe is from the Wok for life website.

Yippee's picture
Yippee

 

Just for your reference, attached is a link to Made with Lau's rendition of the same dish.

Yippee 

jo_en's picture
jo_en

I could just eat all of that myself :)

PalwithnoovenP's picture
PalwithnoovenP

Those "fries" look Decadent! Homemade lard is the best, Chinese pastries are not the same without it. I can only hope to find some good pork fat here, for now I'll have to make do with lard purchased online.


PS

I also follow and enjoy watching Made with Lau. 

Yippee's picture
Yippee

So nice to hear from you! How's 世伯伯母? I hope they are doing well! Please send my regards to them. Wishing you all a healthy and happy 2023!

Yippee