Ingredients
- 1 pound pork fat, chilled leaf lard or fat back, preferably from humanely raised pork
- Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
716 calories; 74 grams fat; 24 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 14 grams polyunsaturated fat; 10 grams protein; 81 milligrams cholesterol; 634 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes about 1½ cups lard and 1 cup cracklings
Preparation
- Chop the fat into ¾-inch cubes and place in a small covered saucepan set over low heat. Add ½ cup water and bring to a simmer. Stir after 30 minutes. Continue to cook, letting it bubble, and stir from time to time. When the water boils off, render for about 2 hours. The lard will clarify, and the cracklings will shrivel and shrink. As it cooks, watch and listen: turn down the heat or take the pan off the heat if it smokes or if the lard starts to brown.
- When the cracklings are lightly golden and have almost stopped bubbling, remove them and drain on paper towels or a brown paper bag. Strain the lard through a cheesecloth into a jar or bowl, where it will keep, covered, in the refrigerator for several weeks. Try a crackling. If it is not crunchy and appetizing, crisp the rest on a baking sheet in a 375-degree oven for 15-20 minutes. Season if you’d like, then cool on paper towels. Cracklings, well drained and lightly covered, will keep at room temperature for at least a week.
3 hours
Dining and Cooking