Frying of lard

For the preparation of pork rinds, you can take clean fat without a slot or pieces with a small amount of meat. Here you can choose according to your taste - the fried layer of meat gives rigidity and a pleasant taste, and without it the fat will be softer. We choose from what is in the freezer at home or what will appeal to the market.

The skin can be cut off or left. Here everything also depends on personal preferences. If the skin is thick, then after frying it can become rough and cause difficulties during eating. The thin crust will fry and bring a pleasant aftertaste.

We cut the skin from the selected piece of fat (or leave it if desired). Cut the fat into small cubes (no more than 1x1 cm). Sprinkle with salt and mix. The pieces of fat will stick together, so you will have to mix them with your hands so that each cube gets enough salt. At this stage, you can add any spices you wish, for example, ground black pepper goes well with lard, especially freshly ground.

According to the classic recipe, it is necessary to cook lard in a cauldron. If it is not there, do not despair, take a pot or frying pan with a thick bottom and walls. Pour the pieces of fat into the pan, cover with a lid, put on the stove with a minimum flame level.

The process of languishing and evaporation of fat takes from 40 to 90 minutes. The time depends on the amount of fat, the size of the pieces and personal wishes due to the intensity of roasting. If you want to get soft lard, which will be easily applied to bread, we cook until the pieces of lard are transparent. If tighter pork rinds are preferred, with a crunch, fry until golden brown.

During the melting of fat, it is necessary to stir the fat, only very carefully, as it can splash on the skin and leave burns. As soon as the desired degree of readiness is reached, we catch the pork rinds and can serve them to the table. The resulting fat can be drained and stored in it for a week remaining after the meal.

Bon appetit!