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

Bak Chor MeeBifanasBigos (Polish Hunter's Stew)Butter TartsCampfire BannockChar kway teowChicken Paprikash (Csirkepaprikás)Cornish PastyHungarian Goulash SoupKotlet Schabowy (Polish Breaded Pork Cutlet)Lecsó (Hungarian Pepper and Tomato Stew)Chicken in Mole PoblanoOyster Omelette (Taiwanese O-a-tsian)Wiener SchnitzelChilean Sopaipillas with PebreRed Chile Pork TamalesBlack Sesame Tangyuan in Ginger SyrupTourtière (Québec Meat Pie)Vendas Novas-Style Bifanas with Red Pepper PasteOld-Polish Three-Meat Bigos with PorciniMarket-Style Thick Bindaetteok in Pork FatRoasted Beet and Smoked Rib BorschtChile Colorado Beef BurritoHawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakeWine-Braised Chicken Paprikash with Butter Nokedli and Cucumber SaladTucumán-Style Knife-Cut Beef EmpanadasThree-Chile Enchiladas GratinadasCaramel-Braised Pork Belly Gua Bao with Milk BunsGanjjajang with Pork Shoulder and Crispy Fried EggKhao Pad Pu (Thai Crab Fried Rice)Brined Bone-In Schabowy with Soufflé Crust and Kapusta ZasmażanaLocro Patrio with Osso Buco and Smoked BaconHand-Cut Lu Rou Fan with Shiitake and Caramel BraiseThree-Chile Mole Poblano with Plantain and TomatilloExtra-Juicy Hand-Chopped Pork NikumanLard-Crisped Oyster Omelette with Garlic-Chilli VinegarPastel de Choclo with Knife-Cut Beef Pino and White-Wine ChickenPozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Five-Day Oven Sauerbraten with Red Wine Gingerbread SauceShallot and Dried Shrimp Scallion Oil Noodles, Shanghai Noodle-Shop StyleSopaipillas Pasadas in Spiced Chancaca SyrupLard-Fried Double-Dredged Chicken with Peppered Cream GravyAncho-Guajillo Braised Pork TamalesBulgogi Beef and Cheese Tamales (Korean x Mexican)Ningbo-Style Lard Tangyuan with Jujube-Ginger Syrup and OsmanthusThick-Cut Rosu Katsu, Double-FriedSlow-Braised Pork and Beef Tourtière

Updated 2026-10-10