Cut the pork fat into small cubes.
Soak in cold water for one hour. This will release any blood that remains in the meat.
Place the pork fat into a large pot and cook on medium high heat until the fat has rendered, and the pieces of meat are crunchy and fried – About 45 mins.
Strain the fat with a mesh strainer and add the lard to a glass jar. The pork meat that remains can be eaten or used in recipes.