Best 2 Stove Top Rendered Lard Recipes

Indulge in the culinary art of crafting homemade lard using simple ingredients and a stovetop method. With easy-to-follow instructions, this guide provides two delectable recipes: classic rendered lard and herb-infused lard. Discover the versatility of lard as a flavorful cooking fat, a shortening agent in baking, and a natural skincare product. Learn how to render lard from pork fatback, resulting in a smooth, creamy texture and a rich, savory flavor. Experiment with the herb-infused variation, adding rosemary, thyme, and sage to create a uniquely aromatic lard perfect for roasting vegetables, searing meats, and enhancing stews. Explore the diverse applications of lard in various cuisines and uncover its culinary secrets. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide to stovetop rendered lard will equip you with the knowledge and skills to elevate your cooking and create memorable meals.

Check out the recipes below so you can choose the best recipe for yourself!

STOVE TOP-RENDERED LARD

Stove Top-Rendered Lard image

Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 1

Ingredients

3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)

Steps:

Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.

HOW TO RENDER LARD

How to Render Lard image

This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.

Provided by Aroostook

Categories Pork

Time 3h30m

Yield 20 lbs.

Number Of Ingredients 2

Ingredients

pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
cheesecloth

Steps:

Preheat oven to 225 degrees F.
Wash and chill fat.
Cut into small pieces (1 inch).
Place 1 cup of fat in roasting pan.
Place in oven.
When fat starts to melt, add more pieces until roaster is about half full.
Render until all is melted and all moisture is cooked off and evaporated.
Let cool slightly.
Dip liquid from roaster and strain through triple layer of cheesecloth.
(Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
Cover tightly.
Store immediately in a freezer if possible.
Quick cooling produces a fine grained lard.
Store in freezer.
You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

Nutrition Facts :

Tips:

Choose high-quality pork fat: Look for fat that is firm and white, with no yellowing or discoloration.
Cut the fat into small pieces: This will help it render more quickly and evenly.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the fat from burning.
Render the fat over low heat: This will help prevent it from splattering and smoking.
Stir the fat occasionally: This will help prevent it from sticking to the bottom of the pot.
Strain the fat through a fine-mesh sieve: This will remove any impurities.
Store the fat in a cool, dark place: Lard can be stored for up to six months in the refrigerator or for up to a year in the freezer.

Conclusion:

Rendering lard at home is a simple and rewarding process. With a little time and effort, you can create a delicious and versatile cooking fat that can be used in a variety of dishes. Lard is a great source of flavor and can be used to add richness and depth to soups, stews, and gravies. It can also be used to fry foods, and it makes a delicious pie crust. If you're looking for a healthy and flavorful cooking fat, lard is a great option.