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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Lard and Pork Crackling - Pot on the Stove

Introduction & Inspiration

Making lard and pork crackling in a pot on the stove is straightforward, especially if the ultimate goal is to make lard and have the pork crackling as a spin-off of that process. My preferred method for pork crackling crispiness is using the air fryer, but if that's not an option, this is a very good alternative method. It is quick and easy, doesn't require lots of clean-up and is not overly time-consuming.

The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. Give this a try and I am sure you'll be pleased with the results!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than one hour

Serving Size

330g Lard

75g Pork Crackling

Main Ingredients:

475g Pork Back Fat

Salt to Taste (Optional for seasoning the Pork Crackling)

Recipe Instructions

Chop the pork back fat into 2 cm cubes approx.


Place the cubes into a tall pot that will hold a good amount of cubes.


Melt the cubes on a low-medium heat (#4 or 5 for my stove which goes up to #9), stirring every few minutes until most of the fat has rendered (this could take approx. 30-35 minutes) and the pork crackling is to your liking.


Check the cubes every few minutes towards the end of the cooking time to ensure they don't overcook.


Carefully remove the pork crackling with some kitchen tongs or a slotted spoon, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm.  Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!).


The rendered liquid, lard, in the base of the pot can be poured through a cheesecloth into an airtight glass container (sterilised just before with hot water). This will remove any finer bits still present in the lard. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge.



Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes.


You can also prepare your pork cracklings and lard using an air fryer. Refer to my other recipe on this.


While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the pot, since I want the lard I am making to be as pure as possible and without any added salt.


Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats.

Lard is a nutritious animal fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying.


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