How to make fragrant lard
Lard, a common cooking oil, is derived from pig fat. It's often believed to contain high levels of saturated fatty acids and cholesterol, which are thought to have negative health implications. However, in reality, these substances are essential nutrients for the human body and pose no threat to health when consumed in moderation.
From a nutritional standpoint, our diet should encompass various types of fats, including both animal and vegetable oils. If you're interested in making lard at home, you can purchase fresh pig fat. By boiling it down, you'll obtain a pot of richly flavored, homemade lard with a long shelf life.
While explaining how to make lard may seem straightforward, there are potential minor issues that can arise during the process. To ensure clarity and achieve a flavorful lard, it's crucial to grasp some relevant knowledge.
1.Is lard made from leaf lard or fatty meat?
"Lard" is a type of fat derived from pigs, and it primarily comes from two sources: leaf lard and fatty meat.
Leaf lard originates from the leaf-shaped fat around the kidneys and abdomen. It boasts a high oil yield, resulting in a purer lard with a distinct aroma and a longer shelf life. Leaf lard is ideal for households requiring large quantities of lard or seeking a pure flavor.
Fatty meat refers to the part of pork that contains fat. While it yields less oil with larger oil residues, lard made from fatty meat offers a meaty flavor. This can add depth to certain dishes when cooking.
Therefore, if you prioritize a high oil yield and enjoy the rich aroma of lard, particularly for baking or creating hot pot bases, leaf lard is recommended. However, if you desire lard with a pork flavor for stir-frying or mixing with rice, fatty meat is a suitable choice.
2.How to select and handle leaf lard?
Selection: Choose large, thick slabs of lard that are pure white in color. Thicker slabs ensure a higher yield of oil, while the pristine white color indicates fresh and healthy pig fat, resulting in less of a fishy smell when produced.
Cleaning: Soak the lard in warm water at 104 degrees Fahrenheit (40 degrees Celsius) for 3-5 minutes to remove any traces of blood or dirt on the surface. Sprinkling salt on the lard can also aid in the cleaning process.Checking for Lymph Nodes: Some lard may contain lymph nodes. During cleaning, carefully inspect and completely remove any lymph nodes found.
Freezing: Freeze the lard in the refrigerator for about 30 minutes. This will solidify it, making it easier to slice into chunks. Additionally, frozen lard tends to render oil faster during cooking, resulting in whiter lard.
3. How should lard be stored?
Sealed Storage: Transfer the lard into a dry, oil-free, and clean glass jar or ceramic pot with a tight seal, keeping it away from air and moisture to prevent oxidation.
Adding Natural Preservatives: While the lard is still warm, consider adding spices like Sichuan peppercorns, soybeans, or salt, which can prolong shelf life and add unique flavors.
Refrigerated Storage: Storing lard in the fridge can effectively extend its shelf life. Typically, about 2 months at 32°F (0°C) and almost 10 months at 28°F (-2°C). For opened lard, try to consume it within 3 months.
Regular Check: Regularly check your stored lard for any unusual changes or smells. If signs of spoilage are noticed, dispose of it promptly.
Next, I'm going to show you the correct way to make lard. If you have a preference for lard, then hurry up and follow along to learn!
INGREDIENTS
MAIN INGREDIENTS
- 1.1 (500g) lbs Leaf lard
ACCESSORIES
- 1.76 oz (50g) Water
DIRECTIONS
STEP 1
Start by rinsing 1.1 lbs(500g) of fresh leaf lard with warm water.
Tips:
Can't find leaf lard? No worries, you can substitute it with fatty meat.
STEP 2
Next, dice the leaf lard into about 0.4inches(1cm) squares and toss them into a non-stick pan.
STEP 3
Pour in 1.76 oz (50g) of water.
Tips:
The point of this step is to keep the pork fat from direct heat, ensuring enough water so that the pork fat avoids making contact with the pan's bottom.
STEP 4
Cover the pan and place it on your stove.
STEP 5
Fire up the stove, keeping the flame at medium heat to avoid overheating.
STEP 6
Once the water reaches boiling point, lift the lid and give everything a good stir to prevent sticking. As the water evaporates, the leaf lard will start to melt.
Tips:
Add a few ginger slices to help remove the fishy smell. Remember to retrieve them when the oil starts melting so as not to interfere with the taste of the lard.
STEP 7
Maintain medium-low heat and let everything simmer. Don't fret about the multitude of bubbles appearing at this stage.
STEP 8
Gradually, the quantity of bubbles will decrease, and the oil residue will start to turn yellow. Now's the time to adjust the heat down to avoid overpowering any fried flavors.
STEP 9
If you're after clear lard, now would be the time to strain the oil (clear lard is ideal for pastries). An important point to remember: ensure you're using a ceramic bowl or stainless steel basin to catch the hot oil. Glass containers are a no-no!
STEP 10
The remaining oil residue should continue on a simmer until there are minimal bubbles, then it's time to switch off the heat.
Tips:
The lard rendered from leftover oil residue can be used for stir-frying dishes.
STEP 11
Strain out the oil residue. Sprinkle some salt while it's still hot for an aromatic and crunchy treat once it cools, or save it aside for use in stir-fried dishes.
STEP 12
Collect the strained lard in a suitable container, leave it to cool naturally, then store it in the refrigerator or freezer.
Tips:
Place some Sichuan peppercorns and soybeans in the container. Sichuan peppercorns help to remove the fishy smell of lard, and the soybeans not only enhance its aroma but also absorb moisture from the lard, extending its shelf life.
STEP 13
After cooling, your lard will solidify into a beautiful white.
Recipe analyzer
- Recipes: How to make fragrant lard
- Main Ingredients:2
- Servings per recipe:1
- Servings size:549 g
-
Energy (calories):4501 kcal
-
Protein:0 g
-
Fat:499 g
Why gray?
-
Carbohydrates:0 g
-
Protein: 0%0 kcal
-
Fat: 100%4501 kcal
-
Carbohydrates: 0%0 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
5 REVIEWS