How to Render Perfect Snow White Lard

Steps

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1. 1
   Choose your pork fat. Leaf fat from around the pig's kidneys produces neutral, odorless lard ideal for pastries; back fat from the pig's back yields richer, porkier lard perfect for Chinese cooking.
   ▶ ≈0:29
2. 2
   Cut the pork fat into smaller slabs. Trim any lean meat attached if desired, or leave it—lean meat will add more porky flavor to the oil.
   ▶ ≈1:31
3. 3
   Cut the slabs into strips, then dice into bite-sized pieces.
   ▶ ≈1:46
4. 4
   Pulse the fat pieces in a food processor until roughly chopped but not too fine—you should still see small fat pieces, or the lard will turn cloudy. If you lack a food processor, finely dice by hand, though it requires more effort.
   ▶ ≈2:08
5. 5
   Place the chopped fat in a large deep baking pan or any oven-safe cookware such as a stainless steel pot, clay pot, or cast iron skillet. A wider, flatter pan allows the fat to spread evenly and renders faster than a deeper, narrower vessel.
   ▶ ≈2:44
6. 6
   Cover the pan loosely with foil. Sealing doesn't need to be complete, as you want steam to escape.
   ▶ ≈3:14
7. 7
   Set the oven to 260°F (127°C). No preheating needed—place the pan directly inside. Render for 5 hours, checking and stirring every 1.5 hours for even cooking.
   ▶ ≈3:21
8. 8
   After 5 hours, strain everything through a sieve to remove the solid fat dregs. Lower temperature (260°F) preserves nutrients and flavor while keeping the lard soft and creamy at room temperature. For richer, porkier-tasting lard, extend to about 6.5 hours, though this increases saturated fat content.
   ▶ ≈5:34
9. 9
   Pour the rendered lard into glass jars to cool. Store in the refrigerator for up to 6 months or in the freezer for up to 12 months.
   ▶ ≈6:38