Instructions

1. Freeze the fat for an hour before rendering. This will harden the fat and make it easier to slice. 
2. Cut the pork belly fat into small 1-inch pieces.
3. Add the pork fat and ½ cup cold water to a thick-bottomed pot. 
4. Place the skillet over medium to low heat, uncovered. 
5. ​Heat the fat and water until the water cooks off and the fat begins to render. 
6. Keep the heat medium-low, and be patient as the fat renders. The process will take about an hour. 
7. As the fat renders, the cracklings will get crispy. 
8. Once the fat is rendered, strain it into a glass jar through a fine mesh strainer. 
9. Refrigerate the lard. Once cooled, it will be a light white color. 
10. You may store lard at room temperature or in the refrigerator.