Rendered lard

Rendered lard

By
From
The Real Food of China
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Chop 500 g fresh pork fat (‘flare’ fat or back fat are best: choose white, clear fat with no or few bits of flesh throughout) into small pieces. Add enough water to a heavy-based saucepan to come about 1 cm up the side of the pan, then add the fat and simmer over a low heat, stirring occasionally, for 40–50 minutes, or until all the fat has melted (the water will evaporate). Strain the rendered lard through a fine sieve or colander lined with muslin (cheesecloth) and store in a sealed container in the fridge.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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