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.
INGREDIENTS
- 1.1 (500g) lbs Leaf lard
DIRECTIONS
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.
Next, dice the leaf lard into about 0.4inches(1cm) squares and toss them into a non-stick pan.
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.
Cover the pan and place it on your stove.
Fire up the stove, keeping the flame at medium heat to avoid overheating.
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.
Maintain medium-low heat and let everything simmer. Don't fret about the multitude of bubbles appearing at this stage.
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.
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!
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.
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.
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.
After cooling, your lard will solidify into a beautiful white.