Fresh Lard Seasoned with Herbs, Garlic, and Orange
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
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
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
3
Keeps, chilled airtight, up to 1 month.
Step 4
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.
Ingredients
1 1/2 cups soft, brown, fresh Mexican-style lard*
1 teaspoon salt
1 sprig fresh thyme
1 dried bay leaf
1 wide strip orange peel (about 3 in. long)
3 large crushed garlic cloves
Directions
Step 1
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
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
3
Keeps, chilled airtight, up to 1 month.
Step 4
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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