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“Another from Rick Bayless's "Mexico One Plate at a Time". The recipe calls for 2 lbs pork fat, but since you can't post only 1 ingredient, it is broken into 2 1 lb increments in the ingredient list.”
READY IN:
2hrs 5mins
SERVES:
28
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb pork fat, cut into 1 inch cubes (do not use bacon or salt pork)
  • 1 lb pork fat, cut into 1 inch cubes (do not use bacon or salt pork)

Directions

  1. Preheat oven to 275 deg F.
  2. Spread the cubes out in a deep baking dish, place in oven.
  3. Stir every once in a while as the fat renders into a clear liquid.
  4. When the baking dish contains only clear liquid and browned bits (about 2 hours), carefully remove the dish from the oven (letting the cracklings color richly gives the lard a fuller, roastier flavor).
  5. Let the lard cool to lukewarm, then strain.
  6. Store the lard in a tightly sealed jar in the refrigerator (freeze if you won't use it all within a month).

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