Kaiings: Vra jou slagter vir kaiingvleis – stukkies vet met so hier en daar ‘n vleisie aan. Maal dit met ‘n growwe meul. Verhit in ‘n kastrol met ‘n bietjie water dat die vet smelt en laat die vet maar lekker uitbraai, dit vorm vanself die kaiings. So 2kg vet vat om en by ‘n uur om uit te braai. Die kaiings is die stukkies wat op die warm vet dryf. Skep dit dadelik af. Dit is dan reg vir gebruik. Wanneer daarmee gebak word moet dit eers weer gemaal word, die keer met ‘n fyner meul.

Brood:

2 teelepels droe gis
2 teelepels suiker
3 koppies lou water
7 koppies broodmeel
2 teelepels sout
3 teelepels sagte varkvet
500g kaiings

Metode: Los die droë gis en suiker op in 1 koppie van die lou water. Roer ½ koppie van die broodmeel by. Bedek en hou warm sodat dit kan gis (minstens 1 uur). Sif die meel en die sout saam. Maak ‘n holte in die middel en voeg die suurdeegmengsel daarby. Knie nou goed totdat die deeg mooi skoon afkom van die hande. Voeg die orige lou water geleidelik by terwyl jy knie Knie die sagte varkvet goed deur en voeg dan die gemaalde kaiings by. Knie baie goed. Bak teen 180°C vir 45 tot 60 minute.

Wenk: Bêre die vet in die yskas. Dit is lekker om ander goed daarin gaar te maak of panne te smeer vir bak. (SIEN VOORDELE VAN VARK VET HIERONDER)

Die Voordele van VARK Vet / The Benefits of LARD

People think that cooking with lard will make everything taste of pork, but this is not true. It’s flavour is neutral. What is does, however, is create incredible texture and structure.

Lard will:
Fry chicken that is both moist and crisp
Make a tender pie crust that flakes
Make airy French fries that crunch
Bake ginger cookies that snap

Lard is not bad for you. It has less saturated fat (the bad one) than butter, while it also has more than twice as much monosaturated fat (the good one) than butter.

How to render your own lard

500g pig fat (makes about 600ml rendered lard)

Lard stick (wooden spoon), Water, Suitable containers

Chop fat into little pieces
Add half a cup of water to pot and add the cubed fat
Heat on medium low, stirring occasionally
The fat will start melting after 1 hour and there will be some loud pops. This is moisture leaving and which will soon become crackling. Start to stir more often
The crackling will start to float on the surface. Keep stirring frequently.
When the cracklings sink to the bottom, the lard has been rendered.
Cool down and pour into containers through a colander or strainer lined with cheesecloth. The cracklings will be left behind in the cheesecloth which is a fine snack, especially sprinkled over a salad.
The lard will be a yellowish liquid.
Refrigerate overnight. After it solidifies it will turn white. It will keep in the refrigerator for up to 3 months and the freezer for up to a year.