Making lard is as simple as cooking pig fat over low heat, straining it, and cooling it. That's it!
Cut the fat into small cubes
Place cubes into a stockpot and mix in a half tablespoon of baking soda
Turn heat to the lowest setting and simmer gently for 1-2 hours. Stir every 30 minutes or so. The fat will slowly start to melt. The fat will then start to turn brown and browned bits of fat (cracklings) will rise to the surface. This is your signal that it’s done. Remove from heat and let cool for 10-15 minutes.
Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container.
Let the lard cool for 10-15 minutes and transfer to the fridge. The golden brown color will fade to white and the liquid to a solid but creamy texture.
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