Homemade lard with cracklings, apple and thyme

Cut the pork fat into small cubes of about 1–2 cm and place them in a heavy-bottomed pot. Pour in 2–3 tablespoons of water to prevent it from burning initially, and start heating slowly over a very low heat.

Render very slowly for 2 to 3 hours. Stir occasionally and make sure the fat does not burn. Gradually, the liquid lard will start to release and the cubes will shrink and turn golden.

When the cracklings are golden and crispy and the fat is clear, add the finely diced apple, pressed garlic, thyme sprigs, salt, and pepper.