How To Render Pork Leaf Fat For Lard || Glen & Friends Cooking

How To Render Pork Leaf Fat For Lard || Glen & Friends Cooking


welcome friends welcome back to the
kitchen if you’ve been following along on the channel you’ll know my friend
Jamie stopped by and we started to break down a pig and one of the first things
we pulled out of the pig was this and this is leaf fat so what I’m gonna do is
just grab the leaf lard and then just pull it back towards the ham and it’ll
just pull right out yeah if it’s attached to that kidney which it
shouldn’t shouldn’t be too big of a problem for you there we go
there it is so leaf fat hangs inside the animal around the organs it’s not
associated with any muscle group at all so it’s just fat and a little bit of
membrane and this is prized for making lard now it’s also difficult
to get so if you can’t get leaf fat you can do exactly the same process that I’m
doing today but use back fat and so you just want to slice it up and you don’t
have to chop it too fine you just want to break through the membrane a little
bit and if you leave it in strips like this it’s going to be just perfect and
it really helps if you’ve put this in the fridge or maybe the freezer for
about an hour just to firm it up it makes it easier to cut and a lot less
greasy on your fingers now I’m just throwing it in deff job in a small Dutch
oven that I have here something that you can put in the oven to render the fat
out and you want to pre-heat your oven to somewhere between 225 and 250 degrees
Fahrenheit doesn’t need to be any hotter than that that temperature will render
the fat but it’s not going to color the the fat at all it’s not going to bring
it to a temperature where it starts to brown and it’s certainly not going to
bring it to a temperature where it would start to burn which brings me to the
next thing if you’ve watched the the video I did on doing this rendering a
beef fat pretty much exactly the same process I spoke about how a lot of
people tell you to put a quarter cup of water in the bottom so that it doesn’t
burn if you’re using temperatures that are high enough that it’s going to burn
you’re way too hot the second thing is if there’s any residual water in your
fat your fat is going to go bad very quickly you don’t want to have any
water at all in the finished product so it’s best not to add any water at the
beginning if you don’t have to that sort of takes away that biggest problem
because otherwise the fat will go rancid and you definitely don’t want that so
I’ve got this cut up put it into the Dutch oven and put on a lid now if you
don’t have a cast-iron Dutch oven don’t worry you can use any pot that you can
put in the oven that you can put a lid on and if you don’t have a pot that you
can put in the oven with a lid on just cover it with tinfoil you can put this
in a frying pan if you have a cast-iron frying pan this would be perfect to do
and I’m gonna stick this in the oven and it’s gonna go for three and a half to
four hours and at about the one hour point I’m gonna pull it out and just
give it a stir and then stick it back in okay so this has been in the oven for
four or five hours that’s kind of the beauty of this method I don’t have to
really worry about it you can get on with your day you can do a whole pile of
other things and just leave this in the oven if you don’t go past six hours
everything’s fine so I’ve got a strainer and a heatproof glass jug and I’m just
gonna pour off the oil and strain out the big bits you don’t get a whole lot
of lard from one piece of leaf fat but there’s enough in there that I’m going
to be able to use this when I make the prosciutto give it a try thanks for
stopping by let’s see you can soon you

48 thoughts on “How To Render Pork Leaf Fat For Lard || Glen & Friends Cooking”

  1. Awesome video! Is it gonna' be tortilla time soon? Or have you already done tortillas? I have made so many tortillas, so easy, and so delicious.

  2. Glen! Can you please post a video on sharpening kitchen knives? Just got a new block of knives and think a tutorial on caring for them and keeping them sharp would be great!

  3. Not to be a pain in your side, if your rendering at such a low temp for such a long time there's no need to preheat your oven. Love what you do.

  4. A recommendation to get better yields i got from a butcher who does a lot of wild boar in Austin TX is to cut the fat really fine rather than in large chunks. Havent gotten around to trying it myself yet though

  5. Thanks so much for this. I rendered the lard from back fat when I bought a pork leg. It was great in pastry for the sausage rolls I made.
    Your process made much more sense than how I did mine

  6. My mother and grandmother chopped it coarsely too, and it’s always came out fantastic 👌I liked your oven method instead of making the lard on the stove, certainly going to make it your way👍thanks a lot Chef Glen 🌸💕

  7. I use my lard for sopapillas. I've used other fats, butter, shortening, straight canola oil (don't recommend) and my sopapillas are always the best with lard. They're much more tender and fluffy, and so worth it.

  8. Can you please make a flan! And compare a 6 egg flan vs a 12 egg flan! I don’t really care for eggs so I usually make the flan with the least amount of eggs but I’m wondering if maybe adding more eggs will make it taste better and not necessarily taste more eggy

  9. Your message sound a bit better than what I found it in an old cookbook from the 17 and 1800's I can't remember the name of the cookbook now but I think it even said to add a bit of water to the fair but as far as I remember we had a family member that used to do this and never added water either but the oven technique is a good idea I tried to do this once and when I did it I did it on the stove and not being able to see as well struggled with it I think the oven is probably a better idea

  10. By the way, you can take the leftovers from the this, brown them a bit more if they need it, squeeze them firmly to drain more fat, and then just eat them salted with bread. It's called "Grammeln" in German, and they're great.

  11. The difference between Canadians, Brits, and Americans is that Americans don’t pretend they don’t use the a Imperial System of measurements.

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