Fried lard
Votes: 1
Time: 3 hours 10 minutes
Breaded fried lard is an old snack, traditional in the American South, where it was once very popular. Made with simple ingredients, it's perfect for when you're craving a healthy treat. It's made using salted pork lard with a good amount of meat. The lard is cut into wide slices, soaked in milk or sour milk before frying to remove excess salt. The lard is then dredged in flour and fried in a generous amount of oil until golden brown. Fried lard is perfect as a beer snack, as a main course accompaniment, or in sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Salted lard
- Milk or sour milk
- Black pepper
- Flour
- Peanut butter
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Cooking the dish according to the recipe:
- Place the sliced lard in a container and cover with milk or sour milk. Let it sit for a few hours to draw out some of the salt. Remove the lard from the milk. Drain the milk.
- Season each slice of bacon with pepper and then lightly coat in flour.
- Pour 1/4 inch of peanut oil into a heavy-bottomed skillet. Heat the oil over medium-high heat. Carefully place the prepared bacon slices into the hot oil. Fry, turning once, until lightly browned and cooked through (about 7-8 minutes).
- Transfer the lard to a paper towel-lined plate to drain off excess fat.
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