"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-09-2008, 01:10 PM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
What to do with pork fat?

Hi, all. I bought a 7-lb. pork shoulder and cut it into three pieces, to use one tomorrow and freeze the other two. The part I'm using tomorrow had a long piece of what looks like a double layer of fat, then a thin layer of meat, then one more layer of fat.

I hate to throw it away, since, you know, pork fat rules! So, any ideas for what to do with it? DH says slice it into 1-2-inch cubes, freeze and toss into ... I don't know, whatever we want to flavor with it. What do you all think? Thanks.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-09-2008, 01:26 PM   #2
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Make Cracklins'! add some to your cornbread for cracklin' cornbread! Yum!!!!!
__________________

__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 08-09-2008, 01:41 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
The part you are using tomorrow.....how do you plan on preparing it??
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-09-2008, 01:52 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by Uncle Bob View Post
The part you are using tomorrow.....how do you plan on preparing it??
I'm making posole (amazingly enough, this is the best-sounding recipe I've found, and I have a cookbook by Rick Bayless that *doesn't* have a recipe for posole!).

There's a portion with the bone in that I plan to use for NC-style pork BBQ.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-09-2008, 02:02 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
My thinking was maybe to incorporate it in tomorrow's plan...That doesn't seem to be a good fit....Hmmmm BBQ later huh?...Now there is an idea...just cook it along with the part you plan to BBQ...Gotta be some good tender meat there...Then the fat could render over all of it.....
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-09-2008, 02:02 PM   #6
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Personally, I would render the fat and store it in that way for roast potatoes and other fat uses. You also get some good crackling from the remains if you like that sort of thing.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 08-09-2008, 07:05 PM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Humm ... a layer of fat, a thin layer of lean, and another layer of fat - sounds like salt pork without the salt!

I'm inclined to agree with your DH, GG - I would slice it about 1/2-inch wide and 2-3 inches long - and freeze. Then, just use it like you would a piece of salt pork ... in a pot of greens or beans or black eyed peas or any other place you would want to add a little piggy flavor.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-09-2008, 10:34 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,769
i'm with mama. make cracklin's.

i don't know anyone who doesn't like fried pork fat.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 08-09-2008, 11:28 PM   #9
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Today in the grocery store we looked in amazement at a quart
of Pork Crackling Fat. As in the grease from cooking it.

Bet THAT would be some flavorful, if not healthy, stuff!
__________________
GrillingFool is offline   Reply With Quote
Old 08-09-2008, 11:36 PM   #10
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Everyone has great ideas, but I think I'd opt for miniman's suggestion. Render it in a slow oven. Pour the grease through a fine sieve or cheesecloth. You have your own home-rendered lard. Good stuff.
__________________

__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.