Total
50
Yield
Makes about 1 1/2 cups (serving size: 1 tbsp.)

Used as a seasoning in Mexico, "manteca para chicharrones"--lard for frying pork skins--is seasoned with herbs, orange peel, and garlic. You can buy it readymade in Mexico. This is our approximation, and we found it to be fresh, aromatic, and a far cry from stiff white hydrogenated lard. It's a terrific flavoring for a pot of beans.

How to Make It

Step 1

Put lard and salt in a medium pot and melt over medium-low heat. Add thyme, bay leaf, orange peel, and garlic.

Step 2

Simmer lard with seasonings, uncovered and stirring occasionally (salt will not completely dissolve), 10 minutes. Remove from heat and let sit, covered, 1/2 hour. Strain.

Step 3

Keeps, chilled airtight, up to 1 month.

Step 4

*Find at the deli counter of Mexican grocery stores. You can also use fresh lard from a regular butcher; it won't be quite as porky, but it will work well too.

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