Lard

manteca de cerdo · 猪油 zhūyóu · lard

Flavor and role

Rendered and strained pork fat that sets white at room temperature. Makes pastry crisp and flaky and adds savory depth to stir-fries.

Smoke point

190℃

Typical dishes and uses

Empanada dough, Mexican refried beans and tamales, Chinese stir-fries, Polish dishes

Substitutes

Replace 1:1 with butter (different flavor) or shortening. Use vegetable oil for stir-frying.

Storage

Refrigerate 3-6 months, freeze 1 year. Use homemade lard within 1-2 months refrigerated.

Main countries

Mexico · China · Poland

Used in this book

Bigos (Polish Hunter's Stew)Campfire BannockChar kway teowChicken Paprikash (Csirkepaprikás)Cornish PastyHungarian Goulash SoupWiener SchnitzelOld-Polish Three-Meat Bigos with PorciniMarket-Style Thick Bindaetteok in Pork FatRoasted Beet and Smoked Rib BorschtChile Colorado Beef BurritoWine-Braised Chicken Paprikash with Butter Nokedli and Cucumber SaladTucumán-Style Knife-Cut Beef EmpanadasThree-Chile Enchiladas GratinadasGanjjajang with Pork Shoulder and Crispy Fried EggHand-Cut Lu Rou Fan with Shiitake and Caramel BraisePastel de Choclo with Knife-Cut Beef Pino and White-Wine ChickenPozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Lard-Fried Double-Dredged Chicken with Peppered Cream GravyThick-Cut Rosu Katsu, Double-Fried

Updated 2026-10-10