FationateFoodBelly • Easy Recipes

Ingredients

• 2 lbs pork belly
• 3–4 slices fresh ginger
• 2 scallions, cut into 2–3 inch pieces
• Water

Instructions

1. Blanch & Clean
   • Place pork belly pieces in a pot, cover with water, and add ginger and scallions.
   • Bring to a boil, simmer 5–7 minutes, then drain and rinse the pork. Discard ginger and scallions.
2. Render the Fat
   • Return pork belly to the pot with ~1 cup fresh water and optional salt.
   • Simmer gently; the water will evaporate, and fat will start rendering. Stir occasionally.
3. Finish Rendering
   • Continue on low heat until pork bits turn golden brown and float.
   • Strain the clear lard into a jar.
4. Enjoy the Cracklings
   • Save the crispy pork bits for snacking—they’re like chicharrón!

Storage: Refrigerate lard for weeks, freeze up to 6 months.