CRISPY CRACKLING & BACK FAT RENDERED DOWN TO MAKE GORGEOUS FLAVOURED LARD FOR PASTRY
INGREDIENTS
Pork back fat (from your butcher)
Pork skin (from your butcher)
paper roll
Very simple process, pre-heat your oven to 200 degrees and place the back fat and skin in a roasting tray. Get a deep baking tin out ready to receive the rendered down fat, which you will need to pour off from the roasting tin a couple of times during cooking.
After half an hour, pour off any rendered down lard into your baking tin, repeat this process until there is no more fat being let down by the pork, this takes approx. 1 hour. Leave the lard to cool on your work top and then place in the fridge to set, later remove the whole block of lard and cut into approx. 250g blocks and wrap in parchment paper and store in the fridge for up to 3 months.
This home rendered lard is full of rich creamy crackling flavour that en-riches your pastry giving any pie or quiche a fabulous depth of flavour in the pastry that leaves your mouth melting.
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