Servings:
Makes 1 quart Servings
Ingredients
- 3 pound fresh pork fatback
Preparation
Baking Directions:
Place the fat in a large, heavy pot with 1 cup of water.
Heat over a medium-low flame and cook slowly, stirring with a wooden spoon to avoid sticking and scorching.
Try to push the raw fat under, so it can dissolve and doesn’t start to spit as it crisps.
Continue to render for two hours, until the fat pieces have shrunk to small toasty bits and sink to the bottom of the pot.
The rendered fat should be clear yellow.
Let the lard cool and settle for 10 minutes, then strain through a sieve lined with two layers of cheesecloth.
Cool for one hour, then pour in a heatproof glass container.
Lard keeps for three months tightly covered in the fridge.