How to fry lard so that it doesn’t turn into cracklings, but gets a golden crust: proven tips
If you want the lard in the frying pan to turn out delicious, you can’t do without our advice.
1. Use cookware with a thick bottom.
For frying lard, it is best to use a deep frying pan with a thick bottom and non-stick coating. This way, the lard will be fried evenly and will acquire a golden crispy crust.
If you want less browned and crispy pieces, add a little oil to the cast iron skillet.
2. Watch the thickness of the pieces
Cut the lard into about half a centimeter thick pieces so that the bacon is well-fried but does not turn into cracklings.
3. Buy lard with a meat layer
The best fat for frying in a frying pan is the whitish-pink lard with meat layers. Such lard is tender and does not contain coarse fibers or veins.
4. Keep track of time
On average, frying time for lard is 10 minutes.
Slices of lard 3-5 mm thick should be fried for 5 minutes on each side over medium heat. This time is enough to get a nice and crispy crust.
If there is no meat layer or it is very thin, reduce the frying time by 2-3 minutes.
Earlier we told you how to salt red fish yourself for the New Year.
