👀For thousands of years, this one humble ingredient adds sooo much flavor to many Asian moms’ home cooking.

The secret ingredient is … LARD!🐷

1. Lard adds delicious flavor and its high smoke point makes it ideal for many cooking methods.

2. Lard is rich in heart-healthy monounsaturated fats, similar to olive oil, aiding in cholesterol reduction and cell health.

3. Lard is also packed with vitamins & essential nutrients.

4. It’s super easy and inexpensive to make at home.

5. Making lard reduces food waste. (This is actually one of the key reasons why many Asian moms, including me, spend time to render pork fat into lard.)

6. Lard keeps at room temp for 6 months or up to a year in the fridge.

How I make lard at home ⬇️

Cut pork fat into small pieces.

Add in a heavy bottom pan.

Optional: Add a splash of cooking rice wine ( I use michiu). It’s also common to add water instead.

Cook on medium low heat first 5 minutes, stirring frequently.

Reduce heat to low. Cook for 10 to 15 minutes, stirring occasionally. Lard will release and turn slightly golden. Pork fat will become crispy and golden brown.

Strain lard into a heat safe bowl and let cool. Pour into a glass jar. Close the lid and store in room temp for up to 6 months or in fridge for up to a year.

Sprinkle salt on the crispy pork fat and eat it as a snack or a delicious topping for rice / noodles.

Notes:
In this video, I used 12 oz. of pork fat which yielded about 5.5 oz. of lard.

Optional: If your pork fat smells extra gamy, prep it by first blanch in boiling water for 2 minutes. Drain and discard murky water.

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