Crispy pork lard is the key ingredient to many Chinese dishes such as KL Hokkien mee and Bak Chor mee in Malaysia and Singapore. Although high in calories, it is worth savouring the flavour. This is a recipe for crispy pork lard and clear pork lard oil.
Rendering pork fat results in two wonderful ingredients, crispy pork lard and butter-like texture pork lard. In most Chinese dishes, pork lard is the choice of oil used as it contributes delicious flavours. To enhance the taste of a dish, crispy pork lard is sometimes sprinkled on top. It not only serves the purpose of garnishing but also adds delicious bites of crispiness to the dish.
It is not advisable to consume pork lard on a daily basis as it is high in calories, unless that is your preference. That being said, it is actually a secret ingredient to many Chinese traditional dishes. That explains why meals from your grandma always taste better. It's all due to the usage of pork lard. The process to making crispy pork lard is rather simple but do ensure it is fragrant, clean and clear. Let's go through with the basics and tips to achieve that.
Which part of pork fats to use?
There are three parts of the pig where pork fats can be obtained. Depending on which part is used, there is a difference in flavour among them.
| Type | Description | Usage |
|---|
| Leaf lard | The fat which surrounds the kidney and also found within the loins of a pig. It is the highest quality of lards as it has little to no pork smell or taste. | Results in clear and clean lard. Best for making delicious flaky crusts. |
| Fat back | Found on the back of the pig. | Often rendered and used in stir-fried and sautéed dishes. This is the best for making crispy pork lard. |
| Belly | From the belly of the pig. Comes between layers of meat. | Separate the fats from the meat. Also used in stir-fried and sautéed dishes. Fats from the belly is used in this recipe. You'll be able to use the meat along with the rendered fats and crispy lard. |
Where to buy pork fats?
The different types of pork fats are usually sold at the butcher and sometimes in supermarkets. If you are unable to find any leaf lard or fat back, choose pork belly with thicker layer of fats. This helps when separating the fats from the meat.
How to make clear lard?
Rendering pork lard can be a little tricky. It's best to begin at medium heat to allow the pork fats to sweat and release its oil. Once the oil is released, continue heating the pork fats over low heat. This will ensure that the pork lard is not over heated, hence resulting in nice clear lard.
How to make fragrant and crispy pork lard?
Preparing fragrant and crispy pork lard begins with chopping the pork fats into equal sizes before frying. You may want to place the pork fats in the freezer for 10 minutes before chopping them as the coldness will harden the fats. Otherwise, the rubbery texture of the fats makes it difficult to cut them into equal sizes.
The next step is blanching the chopped pork fats in boiling water. This removes the pork smell as well as impurities from the fats. You'll noticed the dirt floating during the blanching process.
Lastly, when frying the pork lard, do not remove them if bubbles are still noticeable in the oil. This indicates that there is moisture in the pork fats.
Storing pork lard
Fried pork lard is best eaten immediately after frying. Otherwise, cool them to room temperature before storing them unrefrigerated in an air-tight container lined with a piece of kitchen paper at the bottom. Stored this way, the crispy pork lard can be kept for up to a week. Do place the air-tight container in a cool area away from the sunlight. Refrigerated crispy pork lard will turn chewy and lose their crispiness.
Rendered pork lard should be stored in an air-tight container and kept in the refrigerator. It should last for a year if properly rendered. Before using pork lard, do check if there is a rancid smell. Do not use if it does.
Mold on pork lard
Do not consume pork lard that is moldy. This indicates the presence of moisture and that it was not fried and rendered properly.
FAQs
8 Things To Do With Your Rendered Pork Fat
- In mashed potatoes. ...
- In homemade pasta noodles. ...
- To confit vegetables. ...
- To baste other meats with. ...
- In sauces. ...
- On popcorn. ...
- In vinaigrettes. ...
- For making the ultimate warm potato salad.
Lard is a good source of fats that support a healthy heart
After olive oil, which consists of 77 percent monounsaturated fatty acids, lard has the most monounsaturated fats at 48 percent. These fats help to lower blood cholesterol levels and maintain healthy cells.
What does pork lard do? ›
Lard is just as versatile as any other cooking fat and can be used for roasting, grilling, sauteeing, frying, and baking. In its solid form it can be used just like butter or shortening and added to baking recipes. Use a small amount to grease a pan, or add it by the cup full to your cast-iron skillet for deep frying.
Is Manteca a lard? ›
While manteca and lard both refer to pig fat, the term “manteca” is often used to specifically refer to lard that has been rendered with a slightly different process, often leaving some small bits of meat in the final product. Lard, on the other hand, is typically rendered to be pure fat without any meat bits.
How is lard pork fat bad for you? ›
In addition to saturated fat (about 40%), the rest of lard is unsaturated fat (about 50% - 60%) and dry fat (accounting for about 10%). If you eat too much lard, the saturated fat in lard can cause diseases such as atherosclerosis, hypertension, etc.
Is pork lard healthier than butter? ›
Butter and lard nutrition
Butter, especially grassfed, is high in Vitamins A and E. A tablespoon of lard, in comparison, is about 115 calories, but is only about 25 percent of your daily saturated fat intake. Lard is also lower in cholesterol than butter, but doesn't contain Vitamins A and E.
Is pork lard inflammatory? ›
When used as a cooking fat, nutritionally speaking, lard has nearly one quarter the saturated fat and more than twice the mono-unsaturated fats as does butter. It is also low in omega-6 fatty acids which are known to promote inflammation.
Does pork lard cause high cholesterol? ›
According to Travers, the fats found in lard are “good fats” known as monounsaturated fats, which have been proven to help lower levels of bad cholesterol.
Does lard cause inflammation? ›
Nonetheless, it can be concluded that SF is the main ingredient in lard and other fat/oil which activates TLR4 signaling and induce inflammation.
Is pork lard healthier than vegetable oil? ›
Lard is higher in monounsaturated fats-the good kind. Vegetable oil, on the other hand, is high in polyunsaturated fats which is why they are liquid at room temps and also likely bad for you. Cold lard is easier to handle than warm lard so we recommend chilling your lard.
Lard doesn't have to be refrigerated after opening, but it will last longer if it is. It will last up to a year or even more in the fridge and about 4 to 6 months at room temperature. It's important to close the lid tightly when you store lard, though.
Is it OK to eat pork lard? ›
If the lard is consumed as part of pork, she explained, and in moderation, then it's fine. But replacing healthy oils with lard, and eating a lot of it, would be a bad idea. Lard partisans also note that unprocessed lard typically is made up of about 45 percent monounsaturated fats, which are considered heart healthy.
Is manteca lard the same as Crisco? ›
In a word, no, but they can be used for similar purposes. Lard is made from rendered pork fat, while Crisco is vegetable shortening made from palm oil and soybean oil. Crisco can be used in pie crust recipes and for frying.
What is the healthiest lard to buy? ›
The two main types of lard you can buy are fresh lard and shelf-stable lard. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. The fresh, refrigerated lard is the healthiest option.
What is Goya lard made from? ›
Lard, Refined 16 oz (1 lb) Lard and Hydrogenated Lard. BHA, propyl gallate and citric acid added to help protect flavor.
What can I do with excess fat from pork? ›
There are many things that you can use pork fat for… don't throw it away! You can use some of the fat to make pork stock, or you can use to make something like pork sausage, or to make bacon, pork jerky, or lard.
Can I use pork fat for anything? ›
Pork fat, also known as lard, has been a staple ingredient in many cultures for centuries. It is incredibly versatile and can be used for cooking, baking, and even making soap. While it may have a bad reputation for being unhealthy, when used in moderation, pork fat can add amazing flavor and texture to your dishes.
Is pork lard healthier than olive oil? ›
Being an animal fat, lard is higher in saturated fat and cholesterol, but also contains small amounts of monounsaturated fat and some vitamins. Olive oil is often considered one of the healthiest cooking oils, as it's higher in monounsaturated fat (“healthy fats”) and contains beneficial antioxidants.
