The idea here is pretty simple. You melt pork fat without browning it, then strain it to remove the bits of meat, called cracklins. Many people melt lard on the stove, but the cracklins tend to sizzle and spit, causing nasty burns. The slow oven method is safer and easier. Cracklins are delicious in a taco or a salad. Ask your butcher for pork fat for rendering lard; it should be nearly meatless.
Published in Recipes: Sides & Sauces