How to Render Pork Fat
Ingredient and serving inspiration. Your finished dish will vary.
Turn raw leaf fat or back fat into cooking lard with gentle heat. Caul fat is usually better reserved as a wrapping for roasts or terrines.
Ingredients
- Raw pork leaf fat or back fat, chilled
- A little water
- A heavy pot, fine strainer, and heatproof container
Method
- Trim away meat and cut the cold fat into small pieces. Keep raw fat refrigerated until you begin.
- Put the fat in a heavy pot with a small splash of water to reduce sticking. Cook gently over low heat, stirring periodically. Do not leave the pot unattended.
- Continue until the fat renders and the small solid pieces are lightly golden. Avoid smoking or scorching the fat.
- Carefully strain into a clean heatproof container. Cool safely and refrigerate; freeze for longer storage. Use the rendered lard in the potato recipe.