Rendering pork lard is easy, yet requires a lot of attention. Ideally lard, when cool, should be perfectly white. Any colouring means that it has been over heated and takes on a roasted flavor which is in fact a little acrid.
I'm still learning about the different types of lard. Pictured above is Leaf Lard or Flead, the best type of lard to make pie crusts.
I've used other types of lard, so far, instead of oil in starting stews and soups etc, and also in make Egg and Chips. I haven't actually made pastry out of the leaf lard yet.
So far my process has been to cut up the lard into pieces and cook on low in a slow cooker. I've been most successful at getting white lard when I drain the lard before it looks done - the longer I leave it, the more roasted it becomes.
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