December 14, 2022 - 4:14pm
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 on 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.
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.
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.
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
Try finding a traditional recipe.
Rendering leaf lard is something I always wanted to try. Your method looks very neat and elegant! Thanks for posting!
What is the fried Swedish meatball-looking things? Is there a recipe you could share? Thanks.
Similar to this one:
The recipe is from the Wok for life website.
Just for your reference, attached is a link to Made with Lau's rendition of the same dish.
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.
I also follow and enjoy watching Made with Lau.
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！