Author Topic: Rendered Pork Fat  (Read 15376 times)

Offline TM Essentials

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Rendered Pork Fat
« 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.
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Offline Aussie Brenda

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Re: Rendered Pork Fat
« Reply #1 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.

Offline LillyPilly

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Re: Rendered Pork Fat
« Reply #2 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 😝
TM5, delivered 05/11/2014 😍