Pork Lard

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  • 8 ounce Pork - fat, cut into pieces
  • Water - to taste
  • 1 large Jar - sterilized (use glass jar)
  • Place the pork fat pieces into a heavy-based saucepan. Pour in some water so the pork doesn’t burn and stick on the bottom of the pan.
  • Cook gently on a medium-low heat, stirring occasionally to keep the pork from sticking to the bottom of the pan. As the pork warms, the fat will liquefy. The water will evaporate from the saucepan as the fat cooks, until there is nothing left.
  • Once the remaining pork pieces have turned into golden, crispy pieces and the pork fat is a light golden color, the fat is ready to be strained.
  • Remove the pork pieces from the fat and discard. Place paper towel over a fine mesh sieve, over a sterilized glass jar. Slowly pour the hot fat into the sieve and let it drip into the glass jar until completely strained. Cool.
  • Store in the fridge and use as required.


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