Manteca
This recipe shows how to make fresh Mexican lard by rendering pork fat in the oven until the fat separates and the cracklings become crisp. The rendered lard can be stored refrigerated for several weeks and used to add authentic flavor to Mexican dishes.
Ingredients
- 4 pound fresh pork fat cut into 1⁄2-inch pieces
Instructions
- Preheat the oven to 350°F (175°C).
- Put the 4 pounds of fresh pork fat, cut into 1⁄2-inch pieces, into a heavy ovenproof saucepan (cast iron works well).
- Cook in the oven until the liquid fat separates out and the remaining pork pieces (cracklings) are crisp and browned, about 45 to 50 minutes.
- Strain the fat into a glass container.
- Cover and refrigerate the lard. It will keep fresh tasting for 6 to 8 weeks.
- Store the cracklings separately in the refrigerator for up to 1 day, or discard them.
Notes & Wine Advice
Serving Advice
Use this fresh Mexican lard as a cooking fat to add authentic flavor and richness to traditional dishes such as tamales, refried beans, and tortillas. It can also be used in place of butter or vegetable shortening in baking for a flaky texture. Store the lard covered in the refrigerator and use within 6 to 8 weeks for best freshness. The cracklings can be enjoyed as a snack or added to scrambled eggs or salads for extra texture and flavor.Variations
If you cannot find fresh pork fat, ask your local butcher for pork fat trimmings or save fat from a pork roast to render at home. For a milder flavor, you can render the fat slowly on the stovetop over low heat instead of the oven, stirring occasionally. Some cooks like to season the cracklings with salt or spices before storing them. You can also experiment by mixing lard with other fats like vegetable oil for different cooking properties, but pure lard provides the most authentic taste in Mexican recipes.Wine Advice
Tempranillo: Tempranillo's medium body and balanced acidity complement the rich, savory flavor of lard-based dishes, enhancing the traditional Mexican cooking experience without overpowering the subtle roasted notes of the rendered fat. Pair this dish with a refreshing agua fresca made from fresh fruit like watermelon or hibiscus to balance the richness of the lard with bright, natural flavors. Estimated ingredient cost: USD 1.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on 4 pounds of fresh pork fat rendered into lard, divided into four servings. The values reflect the edible fat portion only, excluding cracklings. Serving size is assumed to be approximately 1/4 of the total rendered lard yield. Optional sides and drinks are excluded.Nutrition values
Calories: 900 kcal | koolhydraten: 0 g | Eiwitten: 0 g | Vet: 100 g | Verzadigd vet: 40 g | Natrium: 10 mg | Suiker: 0 g