How to save bacon or pork fat as lard

Stop pouring money down the drain!
No, really, if you pour grease into your sink drain you will have some expensive plumbing problems.

When you cook bacon or porkbelly (uncured bacon) you will end up with a lot of rendered pork fat in the pan. But what about all that leftover fat? Do you soak it up with paper towels and through it in the trash? This can be saved as lard.
You can use lard as a frying medium, or mix half and half with a good high temperature oil. In Sichuan, they use a low-erucic acid roasted rapeseed oil called Caiziyou, 50/50 with lard for frying. Lard also makes the best shortening for flaky pie crusts. However, for that, you will want a better grade of lard than this process yields.

For more information on how to make your own quality, non-hydrogenated lard, and wonderful, healthy Chinese home recipes, please visit us at https://mychinesehomekitchen.com