The Perfectly Crispy Pork Cracklings/The Clearest Pork Lard/OLD SCHOOL PORK CRACKLINGS/PORK LARD

OLD SCHOOL PORK CRACKLINGS/OLD SCHOOL PORK LARD

My Mom Used Pork Lard for cooking, baking and frying for years. In order to have pure white lard, make sure the cooking temperature is low, and you stir frequently. Also, never add water to your pan when rendering the lard.

Ingredients

2lbs pork fat

Instructions

Wash pork fat and cut into small pieces.
Put the pork fat in a pan over low heat. Let it fry until the fat is dissolved and the solids turn light brown and crisp. Turn off the heat, lift the solids out with a skimmer, and drain them well on rack These are the cracklings. Let the lard cool enough to handle and strain it into a clean container. It will keep for several months in the refrigerator.

Tips: Pork lard can be used for frying, baking, and as an all-purpose cooking oil. Pork cracklings can be served as a snack or side dish.
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Hello my old school soul food family je hold on Chef Jeffrey back with another video all right y’all I don’t know what I’m going to name this video but this is something I’ve been doing for years I never did a video on it I think the

Render down this pork skin pork fat and I keep the pork oil and I put in jaars it’s like beef Tallow you ever had beef Tallow it’s like pork Tallow and I use it to cook with put in my greens put in your whatever it’s extra flavor put in

My cabbage my mama used to do this but it’s going to give me two things going to give me some so quote unquote cracklings when this cook down and the grease that I’m going to put in the Jael so that’s what I’m making so old school

Pork toow or you can call it be fancy all this is pork grease and some cracklings so what I’m going to do I’m going to step off here I’m going to cut this up in little you know little bite-sized pieces and I’m going to put

It in my pot over here it’s going to render down it’s going to take about an hour to render this down and get it nice and crispy and all that oil out of it and after it’s over we going to have some cracklers there and some beef fat I

Mean beef fat pork fat there to put in the jars and I can use it put I throw it in the refrigerator and I like I say season my Greens and Beans or whatever I put a little bit in there so anyway I’m going to step off here cut this up real

Quick we’re going to get this process going we’ll be right back all right y’all we are back here okay I got the uh fat cut up right there see that now all I’m going to do y’all I’m going move over here to my pot here we going to put them in this pot

Right here we just going to render this down y’all slowly but surely I ain’t got to put no oil I ain’t got to put no water I ain’t got to do nothing it’s going to be completely naturally cooked down rendered down fat and all that when the fat render down

All you have left is going to be that nice crispy my mom used to love this nice crispy cracklings at the end so anyway I’m going to come back y’all halfway through the process said like I say it takes about an hour and a half to

Do so yeah so we’ll be back here in about an hour about 45 minutes show you the uh process half an hour and we’ll go from there old school crackling and pork Grease we’ll be right back all right y’all we are back all right y’all we are about 45 minutes into

The process and look at this I got this on real low cuz I just want to render this you don’t want the temperature high cuz you want to render all that fat out of it see how the fat is rendering out of there and as it slowly

Render as that fat all render out it’s going to turn into cracklings see that I’m going to just Stir It periodically you can see all that what we call just grease and it’s going to all uh R it down it’s going to turn into you can see

Some of it kind of already trying to turn the small pieces trying to turn into cracklings already so it’s going to take about 30 more minutes on this and when I come back again it’ll be ready to take out I’m going to have my jar ready

For this we’re going to pour it in my jar and then we’re going to have the crackman to eat over to uh to eat also so like I said very simple and and people going ask where I get fat at you can go to a lot of Mexican supermarkets

They sell that fat in there the pork fat or pork skin and raw pork skin in there uh like crazy cuz you know they sell chicher Ron they call them they call them chicha Ron in the store and they always sell the raw pork fat and a lot

Of Asian stores have it as well if you’re looking for it so that’s why I get mine it’s like it’s so Dirt Cheap I got this cost me $2 all of this so it’s Dirt Cheap pork fat so anyway when I come back I’ll be ready to take it out

And show y’all the final product old school what they call it cracklings and pork pork fat we’ll be right back all right y’all we are back all right y’all these are pretty much done see that look at that y’all how beautiful those are now what I’m going to do I’m going

To put them on the sheet pan with a rack and I’m going immediately put some salt and pepper on them remember this has no flavor no nothing y’all this just literally pork fat and you need to put salt and pepper on them immediately after you put them on the on the

Pan course while they hot so that salt and pepper can sink into the to the hold on y’all the porks I just sprinkle with little salt and pepper unless you don’t want salt and pepper on them it’s your choice let move y’all over here move y’all over look at

That nice cracklings there so I’m going to move these to the side kind of let them cool we’ll come back to them later I want them to fall over now all I’m going to do y’all I’m going to put this oil here in my on my jar let me put a little

Bit of heat on it I don’t want to put that hot oil whole jar to the break I had them warmed up hold on y’all I’ll be right back all right y’all we back here okay y’all now all I’m going to do is pour this

All pork fat oil however you want to say it got a little strainer here just pour right into the jar you not get too jws of this stuffff there we go another jar here Mo this over later on y’all this of course y’all know this will cool off and solidify

Might get more than one here yeah y’all might get more than one this time that’s how we hold on y’all I’ll be right back all right got enough for one more y’all we going to pour this last little bit in there in the jar here there we go I got me all

Shoot overr that one a little hold on y just a just a second here y’all oh this is like liquid gold this is like look at that Liquid Gold y’all that’s Liquid Gold there buddy so yeah and I’m going just put this in the refrigerator y’all there ain’t nothing

Like Canon didn’t put in the water bath or nothing like that no I just keep this in the refrigerator as I need it I’ll just scoop it out see how easy that is and my mama she used to have this all the time in the refrigerator like I say you just when

You want to season your greens or beans or stuff like that you have it available so I’m going step off here y’all and clean up and we’ll be back to close this video out we’ll be right back all right y’all we are back here look at this big old bowl of goodness

Y’all see that hear them cracklings y’all my God y’all I’m telling you I know a lot of people don’t eat pork or whatever that’s fine a lot of us do espe them cers they love that pork crackling if you got them good fresh ones it’s absolutely amazing

Then you can see I’m holding this because it’s still hot y’all look at with gold and like I said I’ll put this in the refrigerator later after it after it cool down out here and then it’ll solidify and then when I need to add a little flavor to my greens or beans or

Cabbage or stuff like that or or or what I do I take some and slatter it on a a sweet potato and put it in the oven or slatter it on a baked potato and put it in the oven hey it’s all kinds of uses with that so let’s try these cracklings

Here me get a good one right here that’s a good one there look at that one look at that piece that y i eating popcorn look at that I eating popcorn y’all y’all wow like I said y’all I put a put C and pepper on mine give a little flavor not much

But a little recipe I couldn’t believe I never showed y’all I told y’all in 2024 I’m going to be showing y’all recipe I never showed y’all before maybe y somebody out here want to make this so anyway let me close the video out if you like this video please share please comment Please

Subscribe please follow my social media C Facebook YouTube Instagram Twitter TV p and old school soul.com remember the hash 2024 stop wishing start doing stop wishing and start doing until next time I’m eating this uh that’s why I keep I keep eating this cly till next time have a blessed o day and

I will see y’all in the next video love y’all bye