Lard has become less common in China in recent years. When I was young, it was the only cooking fat we used at home. Later, as my parents became busier with work, they stopped rendering lard from pork fat, and we switched to peanut oil and rapeseed oil. After learning to cook myself, I noticed that certain dishes taste significantly better when cooked with lard rather than other oils, especially when stir-frying vegetables. This led me to learn how to make lard. Here, I’ll share a few methods for rendering lard that I’ve tried or gathered from others.
Important Tips for Rendering Lar
Before we jump into the detailed steps for rendering lard, refer to the FAQs below to learn more about it and keep these tips in mind:
- Make sure the pork fat doesn’t contain skin, and avoid any water droplets during the rendering process, as this can cause the lard to splatter.
- Stir the lard occasionally to prevent burning but do so carefully to avoid adding water, which could cause splattering.
- Ensure that the container for the rendered lard is completely dry, as any water can cause splattering or even break the container.
6 Methods to Make Lard
- How to Render Lard on the Stove with an Iron Wok
- How to Render Lard in a Microwave Oven
- How to Render Lard in an Air Fryer
- How to Render Lard in a Crock Pot
- How to Render Lard in the Oven
- How to Render Lard in an Instant Pot or Rice Cooker
1. How to Render Lard on the Stove with an Iron Wok
This is my preferred method using an iron wok, which is ideal for rendering pork fat to lard. After rendering, the wok gets seasoned, which maintains its non-stick properties. Iron woks also handle high temperatures well, which is essential for the long, slow rendering process.
Prepare 2 tbsp of cooking wine, 20g of ginger slices, and 2 tied green onions (or a few large scallion segments if green onions aren’t available). These ingredients will add aroma and reduce the porky smell, but they need to be added at different stages. If you enjoy the taste of star anise, prepare two pieces.
Here are the detailed steps to render lard:
Step 1. Cut the pork fat into small pieces, add to a pot of cold water, and blanch with 2 tbsp cooking wine to remove any strong odor. Once the water comes to a boil, simmer for a minute or two, then strain. Rinse the fat with warm water to remove any scum. Avoid cold water, as it could solidify the fat and make it harder to clean.
Step 2. Place the blanched pork fat back into the wok. Add just enough water so that it is visible beneath the pieces of fat without fully covering them. Bring to a boil on high heat. The water helps distribute the heat evenly and prevents burning, although it will lengthen the rendering time, as the water must evaporate before the lard can begin to render.
Step 3. Stir occasionally to prevent sticking and burning, as this could result in a yellowish, bitter lard. When the water turns milky white, the lard will start to render. At this point, reduce the heat to medium-low.
Step 4. Once the water has evaporated and the lard turns clear, add the scallions and ginger, and, if desired, the star anise.
Step 5. When the lard starts to smell fragrant and turns a light yellow, reduce the heat to low and continue rendering. Use a stainless steel strainer to press down on the fat while scooping out the rendered lard.
The lard you scoop out should be light yellow when hot and turn white when solidified. If you render all the lard until the very end, it will become brownish, and solidified lard will take on a yellow tint. A ceramic or stainless steel container works best for storing rendered lard.
Step 6. At the very end, when there are more impurities in the lard, it will be somewhat yellow. Filter it into a separate bowl with a fine mesh strainer. After cooling, you’ll have a large bowl of smooth, white lard, with a texture reminiscent of ice cream.
2. How to Render Lard in a Microwave Oven
Blanch the pork fat as above, then place it in a microwave-safe container, such as a ceramic bowl. Add scallions and ginger, cover with a paper towel instead of a lid to prevent steam buildup, and microwave for 10 minutes. Check the fat, stir, and continue microwaving for another 5 minutes. If there is still fat remaining, repeat in 5-minute increments until the cracklings are golden brown. Finally, filter the rendered lard using a strainer.
3. How to Render Lard from Pork Fat in an Air Fryer
Blanch the pork fat following the stove-top method, then spread the fat evenly in the air fryer basket. Add the scallions and ginger, set the air fryer to 200°C (392°F) for 30 minutes, and stir halfway through. Continue cooking until the fat is golden brown and shriveled. You can also check with chopsticks to see if more oil can be released. Filter the oil using a stainless steel strainer and pour it into a container.
4. How to Render Lard in a Crock Pot
Blanch the pork fat and place it in a crock pot with a cup of water. Start on high without the lid. When the water turns milky or begins rendering, switch to low. Add ginger and scallions for aroma as the fat renders. Stir occasionally to prevent sticking. When the lard turns clear, you can start scooping it out.
5.How to Render Lard in the Oven
Blanch the pork fat and place it in a deep stainless steel pot with ginger slices and scallions. Place the pot in a 200°C (392°F) oven for 30 minutes, then check to see if more time is needed. With 300g of fat, the process may take 40 minutes at 200°C. When the fat is golden brown and the lard is clear, strain out the rendered lard.
6. How to Render Lard in an Instant Pot or Rice Cooker
Blanch the pork fat, place it in the inner pot, and add a cup of water, keeping the lid off. Use any setting on an instant pot, or if using a rice cooker, select the “cook” function. Stir the fat periodically. Once the water turns milky, rendering has started. When the water has evaporated, and the liquid turns clear, add ginger and scallions. Follow the first method to strain the lard.
FAQs about Rendering Lard
You may still have some questions about making lard. I hope the FAQs below cover your concerns, but if not, feel free to comment at the end of this post.
1. Is lard healthy for you?
Aside from its unique flavor in cooking, lard is also considered beneficial in traditional Chinese medicine. It is believed to help with reducing dampness (Shiqi), alleviating bloating, lubricating the intestines, and relieving constipation. From personal experience, I feel these benefits too. However, since lard is high in saturated fat, it may pose a risk for those with high cholesterol or cardiovascular issues if consumed in excess.
2. What Type of Pork Fat Is Best for Rendering Lard?
The fat used for rendering lard is typically leaf lard and fatback. Leaf lard has a higher yield and finer texture, producing a mild-flavored oil with almost no pork scent, although the leftover cracklings are less tasty. Fatback, on the other hand, has a slightly lower yield but carries a stronger pork flavor, creating a richly aromatic lard with crispy cracklings that can be enjoyed on their own.
3. Do You Need to Add Anything Else When Rendering Lard?
It depends on personal preference. If using the lard for baking, it’s best not to add anything. For stir-frying, I usually add scallions and ginger for aroma. Some people add star anise or cooking wine to reduce the porky smell, while others add Sichuan peppercorns or salt in the container to extend the shelf life.
4. How Do You Deal with the Rendered Pork Fat?
Once cooled, the cracklings can be eaten as is, or you can stir-fry them with salt or dip them in sugar. They’re also great for stir-frying vegetables like lettuce, romaine lettuce, or water spinach.
5. How Long Does it Take to Render Lard?
The time depends on the method. Rendering on the stove with an iron wok is generally the quickest and allows the most control over the heat. With a small amount of pork fat, it can take as little as 30 minutes. Other methods, like using a crock pot or rice cooker, can take several hours since the power is low.
