It’s a little time consuming but very gratifying and a must when making carnitas or tamales! You wont use store-bought again.
I just go to the butcher and buy or ask for pork fat. It’s usually very cheap if not free. You’ll need a large work area to prepare the fat, a large roasting pan, dutch oven or a large cast iron skillet and a sharp knife.
Cut 3 lbs fresh, chilled or partly frozen* pork fat into 1/2 in. cubes. *(makes it easier to cut and less messy). Cook over low heat, stirring often, keeping the pieces separated, for about 20 – 30 minutes. The pieces should be somewhat crisp and the fat partly rendered. A word of caution – the fat sometimes spits and pops so don’t stick your face too close to the pan! I use a splatter screen.
At this point you can now drain the fat from the half-done “cracklins” and store it in a jar for about a week in the fridge or indefinitely in the freezer. The color will be light tan. Save the grainy residue to add to soups, stews or Pozole.
I like to continue to a second stage of rendering, producing a darker, nuttier flavor. Just keep cooking the fat for another 20 – 30 minutes but watch the heat. You don’t want to scorch the cracklins. Separate the rendered lard from the cracklins and store for use later. I like to munch on the cracklins sprinkled with salt. Yumm! Then I have a heart attack.
Michele
3 responses so far ↓
Carnitas « Buddha Bellies // April 22, 2007 at 7:41 pm |
[...] of Eating ← Chipotle garlic salt / rub Home-rendered pork lard [...]
Cecelia // April 25, 2007 at 2:36 pm |
ha ha ha! Yeah, I was wondering at what point in this process I’d be keeling over!!! What is the goal of rendering the lard? Does it make things taste better? Veg oil can’t replace it? This might be a case of Helen Vs Ice Cream Machine, where after she reads the ingredients, she doesn’t want to make the ice cream anymore!
Michele // April 25, 2007 at 4:33 pm |
Yes, it tastes better. It’s all about flavor. You just can’t replace that flavor with drab vegetable oil. I know it sounds like you’d clog your arteries just looking at it but once in a while ain’t gonna kill ya. You can even do it in a large roasting pan in the oven! I had to do it that way once when I made my first big batch. You need about four cups of it to cook your carnitas and, with the amount the recipe calls for, you do need a large (diameter) pan. Let me know if you’re going to make some and I’ll give you a hand!