Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: TM Essentials on October 23, 2014, 06:30:22 am

Title: Rendered Pork Fat
Post by: TM Essentials on October 23, 2014, 06:30:22 am
There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavourful your meals are when cooked in pork fat. I use pork fatback which is firm and white, and readily available from your butcher – I phone ahead first.

Start by cutting 1- 1.5 kgs of fat into 3cm squares. Cook at 100C, Reverse Speed Soft for 4 to 5 hours until the last bits of oil have come from the fat. As the fat renders, amber-colored crispy cracklings will form.

Pour the liquid lard very carefully into a Reusable Pouch or jars using a section of cheesecloth to strain. Set aside the pork crackling crumbs to use in salads.

When properly rendered, lard will store at room temperature just like olive oil; however, you can also store it in the refrigerator with no change to flavour or texture. One kg of raw fat should yield 500 ml of lard.
Title: Re: Rendered Pork Fat
Post by: Aussie Brenda on October 23, 2014, 09:59:41 am
Yes I agree with you that some foods improve when cooked in a good lard.  Thanks for this.
Title: Re: Rendered Pork Fat
Post by: LillyPilly on October 23, 2014, 01:31:18 pm
Thank you for the Thermomix directions!  Rendering lard is on my to-do list, once my TM finally arrives.

I skin and cube the fat from loin chops and freeze it until I accumulate enough to justify my time.

Lard makes the most beautifully flaky pastry, and some dishes absolutely can't be made without it; refried beans without lard are just nasty, mushy beans that no amount of seasoning can improve 😝