The Perfectly Crispy Pork Cracklings/The Clearest Pork Lard/OLD SCHOOL PORK CRACKLINGS/PORK LARD

OLD SCHOOL PORK CRACKLINGS/OLD SCHOOL PORK LARD

My Mom Used Pork Lard for cooking, baking and frying for years. In order to have pure white lard, make sure the cooking temperature is low, and you stir frequently. Also, never add water to your pan when rendering the lard.

Ingredients

2lbs pork fat

Instructions

Wash pork fat and cut into small pieces.
Put the pork fat in a pan over low heat. Let it fry until the fat is dissolved and the solids turn light brown and crisp. Turn off the heat, lift the solids out with a skimmer, and drain them well on rack These are the cracklings. Let the lard cool enough to handle and strain it into a clean container. It will keep for several months in the refrigerator.

Tips: Pork lard can be used for frying, baking, and as an all-purpose cooking oil. Pork cracklings can be served as a snack or side dish.
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