Texas Chef
Chile Recipes
Home Rendered Lard
2 lbs Pork fat
1 c Cold Water
Cut the fat into pieces and chop coarsely finely in a food processor.
Mix the water and the fat and allow to set for a few hours.
Put the mixture in a pan and cook in the oven at 350°F for about 15-20 minutes then reduce the oven heat to 225°F and cook more for 2 to 2-1/2 hours. Now and then pour off the drippings and strain them.
Allow to cool and solidify then store in sealed container in refrigerator.
According to recent news, store-bought lard is lower in cholesterol than butter, but higher in saturated fat because it has been hydrogenated. However, home-rendered lard is not hydrogenated and is
therefore not saturated fat. It ranks with olive oil on the nutritional scale.
© 2007 Bill Moran and © 2007 The Cooking Inn .
Unauthorized reproduction in any form is a violation of applicable law.
