Pork oil is a popular type of cooking fat that is rich in beneficial vitamin D, monounsaturated fatty acids, and saturated fatty acids. Processing lard yourself is a great way to produce a healthier oil. This process can be done in the oven, slow cooker, or stove.
Ingredients
To produce approx. 500 ml or more
- 450 g or more lard
- 60 ml water
Step
Method 1 of 3: Preparing the Pork Fat
Step 1. Buy good quality lard
If you want to produce pork oil that is as healthy and beneficial as possible, then you should buy it from local farmers, not from the grocery store meat.
- Local farmers who raise pigs can be found by asking the nearest produce market.
- You can also try buying them from small butchers who run family businesses or specialty markets.
Step 2. Choose the right piece of fat
There are three main types of lard, and each makes for an oil that is best used for different purposes.
- Back fat (back fat or fatback), comes from the back, shoulders, and buttocks of pigs and is located just under the pig's skin. This type of oil is good for sauteing and frying.
- Belly fat is rich and layered with meat. Smoked pork is actually marinated pork belly. In addition, pork belly fat which is processed into oil can also be used for frying.
- Fat in (leaf lard) is fat located around the kidneys of pigs. Deep fat is the cleanest type of lard, and the oil it produces is best suited for making cakes and baked goods.
Step 3. Cut the fat into small cubes
Use a very sharp knife to cut the fat lengthwise to a size of 2.5 cm. Continue cutting them again crosswise to make a 2.5 cm dice.
- The chunks of fat should be at least that small. The smaller the chunks of fat, the easier it will be for the oil to be removed from the fat when processed.
- Also remove as much of the meat and skin from the fat as you can cut.
- Also keep in mind that fat will be easier to cut if it has been refrigerated or partially frozen beforehand.
Step 4. Consider grinding the fat
For more oil, place the diced pieces of fat in a meat grinder, then grind the fat into even smaller pieces.
- Alternatively, you can put the chunks of fat in a food processor and use the pulse setting to shred them. Do not work more than one fist, because the machine will wear out if you push it too hard.
- You can skip the cutting and grinding of the fat by asking the farmer or butcher to grind the fat for you before bringing it home.
Method 2 of 3: Processing Fat
Using the Oven
Step 1. Preheat the oven to 107 degrees Celsius
The oven needs to be set at a low temperature so the fat doesn't burn during processing.
Step 2. Pour a little water into the Dutch oven (Dutch oven)
Fill a dutch oven with cool to warm water, 0.625 cm high.
- The water prevents the fat from browning too quickly early in the process. When the fat begins to cook, the water will evaporate, so the quality of the pork oil will not be affected.
- Use a cast iron dutch oven for best results. If you don't have one, an oven-safe pan is also fine.
Step 3. Add fat
Put the chunks or fat grinder in the pan. Spread the pieces evenly so that the process is carried out evenly.
Step 4. Put it in the hot oven for a few hours
Stir in fat every 20 to 30 minutes or so. Remove the pan from the oven if the chunks of fat stop producing oil.
- This process will usually take at least two hours. The amount of time it takes depends on the size of the pan and the amount of fat being processed.
- Fat that has been finished processing has clearly visible characteristics. If you feel that chunks of fat look the same as they did 40-60 minutes ago, it's probably the fat that's been processed to the max.
Using a Slow Cooker
Step 1. Add a little water to the slow cooker
Pour water directly into the bottom of the slow cooker, as much as 60 ml for each container capacity of approximately 4 l.
The water prevents the fat from burning when it melts. Since the water will evaporate, the quality of the oil produced will not be affected
Step 2. Add fat
Place the lard in the slow cooker, arranging so that the fat is on an even level.
There may be more than one layer of lard, but the fat layer must be evenly distributed so that the process of producing lard can run evenly
Step 3. Set the slow cooker to a low temperature
Install the slow cooker cover and set the appliance to a low temperature. Leave it for a full hour without opening it.
Step 4. Stir and continue the process until it's done
After an hour, open the lid and stir in the fat. Continue the process without closing, until it is complete.
- After the first hour, you should check the fat every 20-30 minutes to make sure that the fat is not burning. Stir it every time you check it.
- Remove some of the liquid oil halfway through the process. Thus, the remaining solid fat will melt more easily.
- The fat has finished processing when the remaining crunchy fat begins to sink to the bottom of the slow cooker. The fat residue that was initially crunchy should become soft and not crunchy at this stage.
- Overall, the process will take anywhere from two to eight hours, depending on the size of the slow cooker and the amount of fat processed.
Using the Stove
Step 1. Put the fat in a large saucepan
Arrange the fat strips in a large saucepan in an even layer.
The more evenly distributed the fat layer, the easier it is to process the fat at an even rate and also the less risk of burning the fat
Step 2. Add a little water
Pour about 60 ml of water over the surface of the lard in the pan.
You only need a little water. Water can help prevent the fat from burning in the early stages, and the water will evaporate as the fat heats up
Step 3. Cover the pot and heat it on low heat
Cover the pot and place it on the stove over low heat. Allow the fat to process for 30 minutes undisturbed.
The fat will only start to partially melt at this stage. Chunks of solid fat will appear more transparent, and some of the water will begin to evaporate
Step 4. Heat over medium heat, then stir frequently until done
Open the lid of the pan and stir in the fat well. Increase the heat by setting the heat to medium, then allow the fat to process for another hour or so.
- Always keep an eye on the fat to make sure it doesn't burn.
- Remove and drain the melted fat. That way, the remaining fat will melt faster.
- The fat should have finished processing when the remaining fat begins to sink and become crunchy.
Method 3 of 3: Storing and Using Pig Oil
Step 1. Let the pork oil cool
Remove the pork oil from the heat source and allow the oil to cool until it reaches a firm warm temperature.
Waiting for the lard to cool slightly is an important thing to do before pouring it into a glass jar. Hot pork oil can make glass jars brittle, crack, or shatter
Step 2. Remove the remaining chunks of fat
Use a sieve fine enough to remove any remaining solid chunks of fat, leaving only the liquid fat.
- Alternatively, pour the fat through coffee paper made of paper clamped in a cone or funnel, or through cheesecloth placed in a strainer.
- You can pour the pork oil into a separate bowl or directly into the storage container you want.
Step 3. Pour the lard into the jar
Transfer the filtered pork oil to a glass jar, then close the jar tightly.
If the jar feels warm to the touch, then leave the jar on the counter for a few more hours until the sides of the jar are cool. This is done so that the temperature changes run as slowly as possible, so that the glass of the jar does not become damaged
Step 4. Store the pork oil in the refrigerator
You should store pork oil in the refrigerator, for at most a month. When cold, lard has a soft, yet dense texture.
If you want to store lard for up to a year, then put the jar in the freezer
Step 5. Use lard as you would any other solid cooking fat
You can use lard just as you would butter or margarine.
