Asiento / Zorrapa (Chicharrón Lard)

Ingredients

• 1 cup (240 ml) good pork lard
• ½ cup (125 ml) fatty chicharrón, finely crumbled

Method

1. 1
   Combine the lard and finely crumbled chicharrón in a heavy saucepan over low to medium-low heat.
2. 2
   Stir occasionally as the mixture warms and the chicharrón fat begins to render into the lard.
3. 3
   Continue cooking, watching closely, until the mixture reaches a rich caramel color throughout — typically 15–25 minutes depending on pan and heat.
4. 4
   Remove from heat and allow to cool briefly, then pour into clean glass jars.
5. 5
   Let set completely before using. Refrigerate; keeps for several months.