John Myers
Ingredients for 1 servings:
- 1 ½ kg of flab (pork belly fat)
- 2 m.-sized onion(s) as desired
- 500 g bacon, fattier, as desired
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
with or without cracklings or onions
Place the flomen in a saucepan and melt slowly over low heat. If you want to make onion lard, peel and finely chop the onions in the meantime. I use a Börner grater for this; it’s very quick and easy. Cut the bacon into small cubes and carefully fry them in a separate pan until golden brown. Remove any remaining meat in the liquid fat with a slotted spoon and set aside. If you want pure lard without onions or cracklings, filter the lard through a wire sieve into a handkerchief and pour it into 100% clean and dry jars, seal them, and let cool. If you want to make cracklings or onion lard, take a second pot, pour in a little of the liquid fat, and add the cracklings (the leftover meat from the fat), which you previously chopped up. Now you have to be careful that the cracklings don’t get too hard. Please fry the onions in batches and slowly on a low heat, as they tend to splatter a lot and cook very quickly if the heat is too high. The onions will burn easily. Once the onions, cracklings, and bacon bits are fried through, divide them between 100% clean and dry jars and fill with the filtered liquid fat. Close the jars tightly and place them in a cool place to cool. I always use swing-top jars because they are very easy to fill and the lard is easy to remove. They also look great, and since they come in different sizes, they also make great gifts. Be careful, only pots and utensils that can withstand very hot fat will work, so no coated pots or pans. I’ve already ruined a pan doing this. Cast iron or stainless steel is best!
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