Lard is one of the regular ingredients in cooking Chinese dishes. It is possible to use Thermomix for lard rendering, however, Thermomix does not provide sufficient heat to produce perfectly crispy lard remaining.
Following are the steps: 1. Warm up peanut oil in pot, set 1min/ 120 deg C/ Sp 2. Add a handful of pork fat, process at 30min/ 120 deg C/ rev sp 3. Add by interval of 15min/ 120 deg C/ Rev sp until you are satisfied with the crispiness of lard remaining. *if you are rendering a large volume of lard, you may add-on by interval of 30 minutes.
First photo shows crispy lard remaining (猪油渣) rendered with belly fat, the crispiness is considerably good.
The last photo featured crispy lard remaining rendered with more solid pork fat, though it has beautiful gold colour, it is not perfectly crispy.
It is possible to extend the rendering time in order to achieve very crispy lard remaining but it is not time and cost viable.
Due to insufficient heat, please do not add water during the rendering process. I saw some users do that by adopting varoma setting, however the yield looks cloudy, and we may risk the machine should all liquid be evaporated when we are not around.
If you feel interested, give it a try. Both types of fat will yield crystal clear lard though, perfect for eating hot steaming rice along with soy sauce.