When she was a child, her grandmother opened the small black and shiny crock pot on the stove, and the snow-white fat-covered lard became filled with a warm aroma. Mix a spoonful into the white rice that has just been put out of the pot, and wrap the rice grains with the aroma of fat. It is the simplest delicacy of childhood. When it comes to lard these days, many people are frowning: “Unhealthy, huh? Cholesterol’s too high!” That is half right and half wrong. Modern nutrition has long pointed out that lard is rich in monounsaturated fatty acids and vitamin D, and that eating it in moderation is not a scourge. What really casts the shadow of “unhealthy” lard is often the fishy smell caused by improper cooking —— if it is boiled, it is the failure of delicious food and the misunderstanding of health.
Boil “a can of snow-white fragrant lard that will last forever, and the essence lies in the folk wisdom of “three no-no”. If you’ve also boiled a pot of tawny, burning, and annoying-smelling oil, it must be without these key steps.
The first level of boiling lard: material selection and processing are the foundation
Pick the raw materials: pig plate oil (net oil) has the highest oil yield, pure texture, and the oil produced is snow-white and delicate; pig fat comes second, with some meaty aroma, and the oil color may be slightly darker. Whichever one you choose, be sure to be fresh and odor-free.
Clever cleaning: Don’t rush with hot water! Rinse gently with warm water to remove blood and impurities, excessive cleaning will damage the aroma.
Tips for changing the knife: cut into even small cubes or thin slices (2-3 cm square is best). If the block is large, it will boil oil slowly; if the block is too small, it will burn and become bitter.
It’s time to cook: “Three releases” determine the universe
1. Place a bowl of water at the bottom (the key is to prevent burnt paste): put diced lard in a cold pan, and immediately add a small bowl of water (the amount of water is about 1/3 of lard). This is the secret to prevent the fat particles from suddenly becoming bitter when exposed to high temperature burnt paste! As the water temperature rises, the lard is heated evenly and melts slowly, resulting in an oil color like snow and no burnt brown impurities.
2. Add a few more slices of ginger to repel the fishy smell (the nemesis of odor): When the water vapor in the pot gradually subsides and the oil begins to appear, add a few slices of ginger. Ginger is warm and pungent in nature, and is a natural remedy for resolving the inherent fishy smell of pork, making lard taste more pure and mellow.
3. Then add ten peppercorns to add a subtle fragrance (the finishing touch): when the oil residue begins to yellow slightly and the volume shrinks significantly, sprinkle in a pinch of dried peppercorns (about 10 peppercorns). The unique aromatic hydrocarbon substances of Zanthoxylum bungeanum are released when exposed to heat, which can inject an indescribable but crucial compound aroma into lard, and has a significant effect in removing dissimilarities and enhancing fragrance. Remember, the peppercorns need to be put in when the oil temperature is high so that the aroma can be fully stimulated, and they need to be taken out before the oil residue completely turns yellow to avoid making the fried paste bitter.
Success or failure in this move: “Three Don’ts” mine-protected area
1. Never add onions (the culprit of color change): Many people are used to eating onions and ginger, but boiling lard is a taboo! Boiling scallions in oil for a long time will easily turn black and carbonize. Not only will the oil become turbid and black, but it will also bring an unpleasant “hala” smell, and a pot of good oil will be scrapped.
2. Remember not to put salt (a roadblock to quality preservation): Salt is a friend of moisture, but it is the enemy of grease preservation. The salt residue can easily accelerate the oxidation and rancidity of lard, greatly shortening the shelf life. Seasoning matters, leaving them to be used during cooking.
3. Be careful to add heavy spices such as star anise and cinnamon (overwhelming): the spice flavor is too overbearing and will completely cover up the warm and mellow fat flavor of lard itself. Pursue pure white, authentic lard, say no to heavy spices.
The finishing touch is to collect oil and store it well:
Turn off the heat at the right time: When the oil residue appears beautiful and uniform golden yellow, and the volume shrinks to light, turn off the heat immediately. At this time, the residual temperature is enough to allow the oil residue to continue to force out the grease, so as to avoid burning the bitter smell caused by overfrying.
Filter Clarity: Prepare a clean and dry heat-resistant container (glass jar is optimal). The hot lard is slowly poured through a fine screen or gauze, and the oil residue and fine impurities are filtered off.
Tip: Whiten and keep fresh: When the oil is about to set, put a few washed and dried soybeans into the can, or sprinkle with a little sugar (about a small teaspoon). Both the lecithin and white sugar of soybeans can assist the solidification of lard to be snow-white and delicate, and delay oxidative deterioration.
Don’t waste the oil residue: sprinkle some salt and pepper on the filtered golden butter residue and eat it directly, it will be crispy and fragrant; or chop it into pieces and stir-fry vegetables and steamed buns, it is the finishing touch!
Wait for the agar to set: Let the filtered lard stand in a cool place until it cools and solidifies naturally. When you lift the lid, what comes into view must be a paste as delicate as mutton-fat jade and as pure as fresh snow in early winter. Close and sniff, there is only the pure and attractive warm and fat fragrance. The annoying fishy smell has long been eliminated from the wisdom of “three releases and three no releases”.
Next time you boil lard, don’t forget the six-character mantra of “three put and three don’t put” by the stove —— Let that jar of white jade agar in your memory shine again in your kitchen.
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
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