Process of making cooking oil from lard, how to fry crispy pork skin, farm life, ALONE SURVIVAL

Ingredients

• 2 lb Pork Leg (with skin) (fresh, includes lean meat, fat, and skin; trimmed and cut into 1‑inch cubes)
• 1 tsp Sea Salt (for seasoning and preserving the rendered lard)
• 1 tsp Black Peppercorns (coarsely crushed)
• 1 whole Pineapple (ripe, sliced for serving as a fresh, sweet side)

Instructions

1. Prepare the pork

   Wash the pork leg thoroughly, pat dry, and place on a cutting board. Using a chef’s knife, separate the lean meat from the thick fat and skin, then cut all parts into roughly 1‑inch cubes.

   Time: PT10M

2. Render the pork fat

   Add the fat and skin cubes to the large pot, sprinkle with a pinch of sea salt, and set the burner to low heat. Stir occasionally and let the fat melt slowly. After about 35‑45 minutes the fat will be liquid and the pieces will turn golden‑brown and crispy (cracklings).

   Time: PT45M

3. Strain and store rendered lard

   Place the fine mesh strainer over a heat‑resistant jar and carefully pour the hot liquid fat through, leaving the crispy cracklings behind. Allow the lard to cool to room temperature, then seal the jar and store in the refrigerator.

   Time: PT5M

4. Fry the lean pork pieces

   Return the pot to the stove, add a couple of tablespoons of the freshly rendered lard (or more if needed), and increase the heat to medium. Add the lean pork cubes and fry, stirring occasionally, until they are golden‑brown and crisp, about 8‑10 minutes.

   Time: PT10M

5. Season and finish

   Sprinkle the fried pork with the remaining sea salt and the coarsely crushed black peppercorns. Toss briefly to coat evenly, then remove from heat.

   Time: PT5M

6. Serve with fresh pineapple

   Arrange the crispy pork pieces and cracklings on a serving plate. Add sliced fresh pineapple on the side for a sweet contrast. Enjoy while the pork is still warm.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

15g

Fat

45g

Fiber

2g