How to Make Lard

Learning how to make lard at home gives you access to a depth and flavor-enhancing cooking addition that has a lot of applications. Making lard is simple. All you need is some pork belly fat and a bit of patience.

From 1 kg / 2 lb pork fat, expect about 700–750 ml (around 3 cups) of lard. The serving indication is per tablespoon (15ml).

Course Condiment

Cuisine Central European, Eastern European, Romanian

Keyword Fat, Pork

Prep Time 10

Cook Time 1

Total Time 1 10

Servings tablespoons

Calories 180kcal

Ingredients

1 kg pork belly fat about 2lbs
1 teaspoon salt optional if also making cracklings
300 ml water 1.5 cups - use more as needed (only for wet-rendering method)

Instructions

Cut the pork belly into 2–3 cm / ¾–1 in cubes. (For wet rendering, finely chop or grind instead for faster, cleaner rendering.)

dry-rendering method (frying)

Add diced fat (and salt, if using) to a heavy-bottomed pot.
Cook uncovered over medium-low heat, stirring frequently at first. Once fat has turned beige, reduce heat to low and keep stirring regularly until remaining fat pieces (cracklings) are significantly reduced and golden.
Remove cracklings from lard (press hot cracklings for more lard if desired) and strain hot lard then pour into clean jars.

wet-rendering method (boiling)

Add chopped/ground fat and 300ml (1.5 cups) water to a pot over very low heat.
Gently simmer, maintaining water level, until fully rendered, 1.5–2.5 hours.
Strain and cool then (for extra purity) re-melt with fresh water - strain, and chill again.

slow cooker wet-rendering method

Add diced fat to a slow cooker (low) or uncovered pot in a 120°C / 250°F oven.
Stir occasionally until fully rendered with minimal browning, 3–5 hours.
Strain hot lard and pour into clean jars.

Nutrition