Comments on: Pork Lard – Pork Fat https://www.chinasichuanfood.com/rendering-lard/ Chinese Recipes and Eating Culture Tue, 21 Feb 2023 00:14:19 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-935759 Sat, 14 Jan 2017 13:45:16 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-935759 In reply to minik.

Hi Minik,
Yes, cow fat and chicken fat are great options. I never tried sheep.

]]> By: minik https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-935727 Fri, 13 Jan 2017 21:25:24 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-935727 Hi Elaine! I have a question. Can we use fat from a cow instead? Or a chicken perhaps? Or sheep? What do you think?

]]> By: Peter Nichol https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-868512 Fri, 04 Mar 2016 18:45:41 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-868512 Never made my own Lard. But I can remember as child during WW2 my Nana allways cook with it.
And oh boy I can remember Nana frying bread in the lard. When cooked we would sprinkle a small amount of salt on it.
As a matter of fact I had fried bread with a poach egg on it for lunch yesterday. Oh so yummy in the tummy.
Regards Peter

]]> By: Elaine Luo https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-638097 Fri, 30 Jan 2015 08:56:14 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-638097 In reply to Tracy.

Hi Tracy,
Sure, you can keep the lard in room temperature in shadow places for around half year. However, the texture of the lard might change along with the room temperature. I mean at certain point, it will melt.

]]> By: Tracy https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-637323 Thu, 29 Jan 2015 10:03:09 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-637323 Hi Elaine,

I wonder how long can we keep this lard in fridge?
Can I keep lard in room temperature? If yes, how long will you think?

I love your post because it explained in details with pictures.

Please continue to post more ya…

Regards,
Tracy Chin
Sabah, Malaysia

]]> By: Elaine Luo https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-632994 Mon, 26 Jan 2015 12:39:35 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-632994 In reply to LInda @ The Fitty.

Hi Linda,
This is a very traditional way of rendering lard at home in China. We use this method for hundreds of years. The water added at the very beginning will be evaporated during the process. So I guess leftover water in the lard will not be a problem.

]]> By: LInda @ The Fitty https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-629222 Sat, 24 Jan 2015 01:52:29 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-629222 Is there no leftover water when you render the lard like this?

]]> By: Elaine Luo https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-617965 Thu, 15 Jan 2015 12:36:15 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-617965 In reply to wendy.

Yes, Wendy. All he water will be evaporated during the simmering process. Adding water at the beginning is to prevent the pork cubes being sticky to the pan or pot.

]]> By: wendy https://www.chinasichuanfood.com/rendering-lard/comment-page-1/#comment-616464 Tue, 13 Jan 2015 20:53:01 +0000 http://fd5.b5b.myftpupload.com/?p=6011#comment-616464 would the water added be evaporated? and can I just used the fat from pork belly?

Thanks

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