RENDERED PORK CRACKLING LARD READY FOR HOT WATER CRUST PASTRY

HOMEMADE LARD WITH ALL THE FLAVOURING FROM THE CRACKLING AND MEAT LEFT ON THE RENDERED DOWN FAT

Ask your butcher for pork back fat, and some skin that they discard, place in a roasting tin in a moderate over 180 degrees, and roast for approx 1 hour, I drain off the fat into a small loaf tin three to four times during the cooking time, you know when you have rendered off all the fat that it will give up as the last time you drain off, next time there will be hardly any to drain off, then this wonderful flavoursome pork fat has given you all it can, some wonderfully roasted crackling flavoured lard which will make the best hot water crust pastry or lard short crust pastry for pies.