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Illustration of lard

Lard

Used in 2 recipes on RecipeWiki.

Rendered pork fat, lard is white and soft when cold, with a clean, gently savoury flavour that comes through in the finished dish without tasting of bacon. It is the traditional cooking fat of much Mexican food. Carnitas are cooked slowly in it until the pork is tender and then crisped in the same fat, and Mole Poblano uses it to fry the ingredients that build the sauce. It handles high heat well and gives fried food a crisp, dry finish. Buy it from a butcher where you can, and keep it well wrapped in the fridge, as it picks up other smells. It also freezes well.

What else can I make with it?

Most often cooked with

Recipes with lard

Carnitas — shot from directly overhead: pork shoulder simmered in its own fat until it falls apart
4 photos

Carnitas

Pork shoulder simmered in its own fat until it falls apart, then crisped in the same pan so half of it shatters.

3 hr 45 minServes 8
MexicanPork
Mole Poblano — shot from directly overhead, the table surface filling the frame
4 photos

Mole Poblano

A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.

3 hrServes 8
ChickenMexicanSauces