This post takes me way back in the days when randpinn were called to cook for weddings, Festive occasion etc.. (now a days catering providers have taking this role on a commercial scale)… we had to book the randpinn / Cook months in advance. A week before the event the randpinn would make a list of ingredients she / he requires and gave it to the host. In this list a bottle of Vos / Lard was marked important.
Vos was used in making Kazaracho Arroz and for frying. Vos can be obtained by rendering back fat or leaf lard. Leaf lard is soft and found around the pigs’ kidneys this is best for making Vos / Lard.
Our ancestors have used Vos / lard for thousands of years and lived longer and healthier. Vos earned a bad reputation only because large manufacturing companies were promoting their products into the market such as Vegetable shortening etc…
If you Google “Benefits of Lard” you will find so many reason why Vos / Lard should make a comeback into our diet. Below are some of the benefits I read of lard :
- Lard / Vos is rich in vitamin D.
- Lard / Vos is heart healthy.
- Lard / Vos is a healthy source of cholesterol.
- Lard / vos is good for baking.
- Lard / Vos is natural and sustainable.
- Lard / Vos is very heat stable.
- And over all Lard / Vos is traditional.
1400gms Gordur / Leaf Lard
¼ cup water
Small piece of liver (optional)
*** Yield is 900 to 1000ml.
***I got my leaf lard from Goa and it had this distinct smokiness to it. Probably from the coconut leaves that burnt while cleaning the pork.
*** Goans call Cracklings as Laiheo.
Equipment you will require:
1. Kadai / pot
2. Wooden spatula
3. Thin wire mesh strainer (if you don’t have line your strainer with double muslin cloth / cheesecloth).
4. Mason jar or any wide mouth jar made of glass (Avoid plastic products).
1. Clean and cut the leaf lard / gordur into small pieces.
2. In a kadai / pot add water, this will prevent the fat from burning.
3. Water will evaporate gradually.
4. Add the leaf lard to the pot.
5. Keep it on very low flame.
6. With the help of a wooden spoon keep stirring the lard occasionally.
7. Slowly you will see the lard changes colour.
8. After about 1 hour 10 minute or little longer depending on your flame size you will hear popping and sighing as the last gasp of air is released.
9. Once the popping and hissing stops it’s time to strain the Vos / lard. If you strain the vos / lard at this point you will get snow white odorless Vos / lard
10. When you strain this into jars the colour is yellowish and as it sits overnight it will turn snow white.
11. Put the lid on the jar once it cools down.
12. This Vos / lard can be used in making flaky pastry crust and amazing Kazaracho Arroz.
13. For those who are interested in Cracklings / Laiheo can cook this further till the lard pieces turns light brown and forms into crackling.
14. This will take about 20 to 25 minutes more but the Vos / lard won’t be as snow white as the previous one.
15. Strain all the lard and separate the cracklings.
16. Remove the cracklings / Laiheo in a plate lined with paper towel / paper napkin.
17. You can eat the cracklings / Laiheo as a snack or use as salad toppings.
18. The lard that you get now is darker in colour and once it is solidified overnight the lard turns a bit off white. This is good for frying (below is a picture of both jars).
19. Normally this was filled in bottles but I prefer storing them in wide mouth mason jars as it’s easy to scoop.
20. Lard / Vos has a very long shelf life and stays well at room temperature.
Enjoy life, it’s delicious.