Why do 5-star restaurant chefs prefer using lard over cooking oil?

The unique characteristic of lard makes it beloved by bakers around the world. Lard adds a delicious flavor to baked goods that other fats simply can't replicate.

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Whether you’re making sponge cake or soft cookies, lard can take your finished product to a whole new level.

Not only does it add flavor, lard also contributes to the texture of your baked goods. The high melting point of lard can create pockets of steam during the baking process, resulting in light and flaky crusts that melt in your mouth.

Here are some other undeniable benefits of using lard in cooking:

Achieve the perfect crispy fry

The composition of lard plays a role in creating the perfect crispy fry. Its higher saturated fat content compared to other cooking oils helps create a stable frying environment.

This stability helps create a crisp exterior while keeping the food moist, resulting in a flavorful and delicious interior.

Whether you’re frying chicken, potatoes, or donuts, lard can help you achieve that perfect fry. Its unique properties ensure that the food is evenly cooked, with a satisfying crunch in every bite.

Tips for rendering white and long-lasting lard

Preparation

Choose the fat layer from the back of the pig to render the best lard. There are two layers, and there is a small line of tissue in the middle. Cut the fat evenly, either into long pieces or slightly larger pieces as they will shrink when rendered.

To render the lard, you’ll need a small bowl of water. Add dried shallots, ginger during preparation, and a little salt for a flavorful and delicious crackling.

Cooking

Bring a pot of water to a boil, crush a piece of ginger and a dried shallot, then blanch the fat in the boiling water and skim off any impurities. This process helps remove impurities and effectively eliminates odor, resulting in fragrant lard after rendering.

Place the cleaned lard in a pan and add a small bowl of water. Turn on the heat and render the lard over medium heat. Rendering the lard with water prevents oil splatter and helps keep the lard clear. Stirring constantly, the water will evaporate, and the lard will gradually release its liquid. If you are using it for white crusts (bao buns, dumplings), strain some of the clear liquid and set it aside in a porcelain or glass jar.

Continue rendering the remaining lard over medium heat, stirring constantly. When the lard turns slightly golden and reaches about 90% render, add dried shallots (peeled) to enhance the fragrance of the lard. When the shallots turn golden, the lard is fully rendered. Skim off the crackling to a separate container. Transfer the lard to a jar or bottle, seal it, and store it for up to a month. In cold weather, the lard will solidify and turn white.

The crackling is golden and crispy, making it perfect for various delicious dishes such as fried rice with pickled crackling, tomato braised crackling, which are deeply rooted in Northern Vietnamese cuisine. The crackling can also be used for making sweet crackling, or spicy garlic fish sauce crackling, a popular dish in Southern Vietnam.

Finished requirements

The lard should be clear and solid like cotton when cold (or when refrigerated). Lard contributes to the delicious flavor of many dishes such as Lã Vọng fish cake (Hanoi), fried rice, or stir-fries.

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Frequently asked questions

Lard, or pig fat, has a higher smoke point than most cooking oils, which means it can be heated to higher temperatures without burning. This makes it ideal for frying and sautéing, as it produces a crispier texture and more intense flavor. It also adds richness and depth of flavor to dishes, enhancing the overall taste profile.

In addition to its high smoke point, lard has a number of other benefits that make it a preferred choice for chefs. It has a long shelf life and can be stored at room temperature, which is convenient and cost-effective. Lard also contains monounsaturated fats, which are considered healthier than the polyunsaturated fats found in many vegetable oils. It adds a unique flavor and moisture to baked goods, and is often used in place of butter or shortening.

While lard does have some nutritional benefits, it is still a fat and should be consumed in moderation. However, when compared to some vegetable oils that are high in omega-6 fatty acids, lard may be a healthier option as it contains mostly monounsaturated and saturated fats. As with all fats, the key is to use it in moderation and as part of a balanced diet.

Lard can be used in place of cooking oil in most recipes, particularly those that require high heat such as frying. However, it may not be suitable for all dishes, especially those with delicate flavors that could be overpowered by the taste of lard. It is always a good idea to experiment and adjust the amounts used to suit your personal preference.

You can typically find lard in the baking aisle of most grocery stores, or you can render it yourself at home. It should be stored in an airtight container in a cool, dry place. If properly stored, lard can last for several months at room temperature.

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