Best 3 Stove Top Rendered Lard Recipes

Stove top rendered lard is a traditional and versatile cooking fat that has been used for centuries. It is made by slowly simmering pork fat until the solids and liquids separate, then straining off the liquid to leave a pure, flavorful fat. Lard has a high smoke point, making it ideal for frying and sautéing. It also adds a rich, savory flavor to baked goods, pastries, and other dishes. Whether you are a seasoned cook or just starting out, this guide will provide you with the steps and tips you need to successfully render lard on your stove top, ensuring you have a flavorful and versatile cooking fat on hand.

Here are our top 3 tried and tested recipes!

STOVE TOP-RENDERED LARD

Stove Top-Rendered Lard image

Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 1

Ingredients

3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)

Steps:

Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.

HOW TO RENDER LARD

How to Render Lard image

This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.

Provided by Aroostook

Categories Pork

Time 3h30m

Yield 20 lbs.

Number Of Ingredients 2

Ingredients

pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
cheesecloth

Steps:

Preheat oven to 225 degrees F.
Wash and chill fat.
Cut into small pieces (1 inch).
Place 1 cup of fat in roasting pan.
Place in oven.
When fat starts to melt, add more pieces until roaster is about half full.
Render until all is melted and all moisture is cooked off and evaporated.
Let cool slightly.
Dip liquid from roaster and strain through triple layer of cheesecloth.
(Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
Cover tightly.
Store immediately in a freezer if possible.
Quick cooling produces a fine grained lard.
Store in freezer.
You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

Nutrition Facts :

RENDERED LARD

Rendered Lard image

Provided by Alton Brown

Time 3h15m

Yield 1 1/2 cups rendered fat

Number Of Ingredients 2

Ingredients

1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
1/3 cup water

Steps:

Preheat the oven to 300 degrees F.
Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

Tips:

Choose the Right Fat: Select high-quality, fresh fat from a reputable source. Leaf lard, back fat, and trimmings from pork belly or shoulder are ideal.
Slice Evenly: Cut the fat into small, even pieces to ensure uniform rendering.
Use a Heavy-Bottomed Pot: A thick, heavy-bottomed pot will distribute heat evenly, preventing scorching and ensuring consistent rendering.
Low and Slow: Render lard over low heat, allowing it to slowly melt and release its fat. This prevents burning and unwanted flavors.
Stir Occasionally: Stir the fat occasionally to prevent sticking and ensure even cooking.
Watch the Temperature: The ideal temperature for rendering lard is between 200°F (93°C) and 250°F (121°C). Use a cooking thermometer to monitor the temperature and avoid overheating.
Strain and Store Properly: Once the lard is rendered, strain it through a fine-mesh sieve lined with cheesecloth to remove any impurities. Store the lard in an airtight container in a cool, dark place or in the refrigerator for up to 6 months.

Conclusion:

Rendering lard at home is a rewarding and cost-effective way to create a versatile and flavorful cooking fat. By following these tips, you can easily make your own high-quality lard that is perfect for a variety of culinary applications. Whether you're using it to fry, roast, bake, or add richness to your favorite dishes, homemade lard is a delicious and satisfying addition to your kitchen. Embrace the culinary tradition of lard rendering and experience the joy of creating your own culinary treasure.