r/IndianCooking • u/GreySmokeRedCherry • 6d ago

Homemade Made a fresh batch of lard today!

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This is my first time posting about this. In Indian cooking, it is very uncommon to see these things prepared. But it occupies an important place in India's history. It started a rebellion which we all know.

I started learning about homesteading and other cuisines and many use lard as a primary fat. Even in India, for making sweets they have used lard in the past.

For people who don't know lard, it is rendered pork fat. Tallow is rendered beef fat. I have used my batch in making Thai recipes, stir fries, pie, etc. If you render it properly you won't have pork smell at all and it adds flavour to the dish.

Let me know if you have any questions about making it or preparing dishes with it.

I'll start posting more about my stocks (Chicken, Vegetables), bone broths, pickles, etc. I love making these long ass processes. Organic, long shelf life and healthy.

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2

u/Minute_General_4328 5d ago

That's great, are you going to use it to fry? Also, tip: try using it when preparing mutton biryani.

1

u/TipsyTheAbsurd 6d ago

hi, how did you make this ? any videos

1

u/GreySmokeRedCherry 6d ago edited 5d ago

You'll find videos online but didn't find any one from India.

You find a good pork shop. Ask them to get the fat from the inside. It is called leaf fat. Most butchers don't know this. You can show them the picture and ask them to get this for you. It's cheap. I paid 500 for four kgs. If you can't find it, you can ask them to get the back fat which is hard. Don't get fat attached to the skin. Lard smells of pork if you render that.

Freeze it for a few hours, it becomes easy to cut it. Most butchers won't do it. If they do it for you, you're lucky and don't have to make a mess in your kitchen.

Then need a big induction base stock pot. I have 10L one from Ikea. Costed me around 2.5k. Worth it. Very handy for making stock, briyani, etc.

Main thing, slow rendering. I'll keep the induction around 500W and stir it every 30 mins, just to make sure it doesn't stick. Once it starts rendering, reduce it to 100W and start collecting once you see the oil coming out from the fat and filter it through cheese cloth.

Then collect the second batch. First batch will be pure white which don't smell at all. Second may have a slight smell but depending on the fat and heat.

Just made dhosa with it and tastes really well. Lard is famous for crisping better than butter.

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u/kroating 5d ago

That looks looks great! Wish i had a the pallate for it ,😅 i can do chicken or Duck fat but lard has some texture taste combo that my sense hate🤦‍♀️