Libbie Summers' lard recipe.
- 5 pound pork leaf fat, chopped
- Dutch oven
- Wooden spoon, fine mesh strainer
- 2 (1-quart) clean canning jars, bands, and lids
- Roughly chop the fat.
- Heat a Dutch oven over medium-low heat. Add the fat and 1 cup water.
- Cook, stirring every 15 minutes with a wooden spoon, for 1 hour, or until the fat begins to melt.
- When the fat melts further, you’ll hear a few loud pops. This is the last of the air and moisture leaving what will soon be the cracklings (fried pieces of pork, typically a thick layer of fat and small bits of meat). When you hear these pops, begin stirring more frequently for the next 15 minutes.
- Strain and remove the cracklings that float to the surface.
- When the remaining cracklings sink to the bottom of the pan, the lard has been fully rendered and the liquid will be yellow. Remove from the heat and let the lard cool slightly.
- Pour the lard through a fine strainer into sterilized canning jars. Save the cracklings left in the bottom of the pan for a snack!
- Refrigerate the jar of lard overnight, uncovered. The lard will solidify and turn white.
- Replace the lid, cover tightly, and store the lard in the refrigerator for up to 4 months or in the freezer for 1 year.