Lard and Cracklings

Name: Lard and Cracklings
Total time: 3 h
Yield: Makes about 1½ cups lard and 1 cup cracklings
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

Recipe from Barbara M. Walker

Adapted by Pete Wells

Total Time: 3 hours
Rating: 4(12)
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Ingredients

Yield:Makes about 1½ cups lard and 1 cup cracklings

1pound 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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.