Lard and Cracklings

1. 1

   Chop the fat into 3/4-inch cubes and place in a small covered saucepan set over low heat.

2. 2

   Add 1/2 cup water and bring to a simmer.

3. 3

   Stir after 30 minutes.

4. 4

   Continue to cook, letting it bubble, and stir from time to time.

5. 5

   When the water boils off, render for about 2 hours.

6. 6

   The lard will clarify, and the cracklings will shrivel and shrink.

7. 7

   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.

8. 8

   When the cracklings are lightly golden and have almost stopped bubbling, remove them and drain on paper towels or a brown paper bag.

9. 9

   Strain the lard through a cheesecloth into a jar or bowl, where it will keep, covered, in the refrigerator for several weeks.

10. 10

    Try a crackling.

11. 11

    If it is not crunchy and appetizing, crisp the rest on a baking sheet in a 375-degree oven for 15-20 minutes.

12. 12

    Season if youd like, then cool on paper towels.

13. 13

    Cracklings, well drained and lightly covered, will keep at room temperature for at least a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.