Homemade Pork Fat Crackling and Lard Recipe without Salt

Do you know what is crispy besides bacon, crispy skin pork belly, and pork rinds? Pork fat crackling! You may not have heard it before.

It doesn’t matter what diet you follow; this recipe has a place for everyone. Pork crackling and this pork rendered fat are also keto and carnivore friendly. The bonus is we use zero ingredients and no salt. Guarantee it is easy to make.

What are Pork Fat Crackling and Lard? 

Pork crackling is the fat of a pig that has been cooked until it’s crispy. Lard, however, is the fat from a pig that has been rendered. It’s suitable for frying and cooking. Find out more about how to cook pork belly here. 

Many people will also be confused about pork fat crackling, pork rinds, and bacon. Even more confusing with crackling pork belly. Well, after reading this, you will definitely not get confused again.

Where to get pork fat?

You could cut out the excess fat from pork belly fat or pork shoulder fat. Alternatively, you can buy the fats from the butcher. They are cheap.

Pork Fat Crackling Vs. Bacon

Some people confuse pork fat crackling with bacon, but they are different. Bacon is made from cured pork belly, while pork fat crackling is made from pork fat. 

Check out the difference between pork belly and bacon if you want to know more.

Pork Fat Crackling Vs. Pork Rinds

Pork rinds are another popular snack made from the skin of a pig. However, unlike pork fat crackling, pork rinds are made by deep-frying or air-frying the pork skin. 

Pork Fat Crackling Vs. Crackling Pork Belly

This is even more confusing, right? Crackling pork belly also known as the crispy skin pork belly is made by roasting a pork belly until the skin is crispy. Crackling pork belly includes skin, fat, and meat. While crackling pork belly is delicious, it takes longer to cook than pork fat crackling.

How Long to Make Pork Lard and Pork Fat Crackling

The good news is the crackling is super easy to make. I cut out a lot of unnecessary cooking steps and ingredients I found in most recipe books. Don’t worry. The taste will be still good. But, our cooking time will be much shorter. 

My recipe is 400 grams of pork fat, which took slightly over 10 minutes. If you cook more, it will take more time. The good rule of thumb is that you want to cook the pork fat until it becomes golden brown.

Tips for Storing Pork Crackling and Lard 

Store your pork fat crackling in an airtight container. This will usually last about 3 days at room temperature. If you want to store them longer, put them in the fridge. I usually finish it as fast as I can; it is too delicious that I cannot resist eating them. 

For the lard, put them into an airtight container. Put it in the fridge. It could last up to more than 3 months. While in the refrigerator, the fat will become creamy white and firm up. This is normal; saturated fat usually becomes solid in cold temperatures. You should always check for any signs of spoilage before using lard, such as changes in color, odor, texture, or taste.

How do you use Pork Fat Crackling and Lard?

• Pork Fat Crackling is versatile; it can be used as a side dish, snack, or cooking ingredient.
• Lard is used mainly as a cooking oil.

How to Make Pork Fat Crackling and Lard with Photos

Ingredients:

• 400-gram Pork fat

Equipment:

It is advisable to use a heavy-bottomed pan or skillet made of cast iron or stainless steel. Most of the non-stick pans are not made to withstand high heat.

Instructions:

1. Cut the pork fat into small cubes about 1 cm. Smaller size takes less time to cook. This also prevents the oil from burning.
   
   

2. Start by adding the pork fat to a pan. With medium heat, start stirring. Remember, the key here, is to keep stirring.
   
   

   
   
   

3. The pork lard slowly renders out and covers all the pork fat cubes. Keep stirring to prevent burning.
   
   

   
   
   

4. Keep cooking until the pork fat becomes golden brown. This will take around 10 minutes. There are no absolute rules to the time. It really depends on the heat and your pan. You have to really keep an eye on this. For this recipe, I used a timer. It took 11 minutes.
   
   

   
   
   

5. Turn off the heat. Remove the pan from the stove immediately. Use a sieve to transfer the pork fat crackling to a paper towel-lined plate to drain any excess oil.
   
   

   
   
   

6. Pour the lard out immediately to prevent the oil from burning.

Key Takeaway

• Salt is not needed. If you want, you are free to season the pork fat. Or you can add salt to the pork fat crackling once cooked.
  
  
• Cut the fat into smaller cubes.
  
  
• Keep Stirring while cooking.
  
  
• The recipe is completed as soon as the pork fat becomes golden brown.

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