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Oct 15, 2008 06:14 AM

Source for Pork Fat

Recipe for Har Gau calls for pork fat, where would I pick this up in Needham, Newton, Dedham area?

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  1. Just cook up some bacon.

    Unless you need gallons of pork fat, that should do the trick.

    Or, unless you mean unrendered pork fat.

    7 Replies
    1. re: Bostonbob3

      Yes it would be uncooked or unrendered pork fat. I thought that bacon might give the har gau too much of a smokey flavor which I would not want.

      1. re: bakerboyz

        I agree. Bacon fat has too much of that smokey smell and would be too strong for the har gau. The pork belly idea from scubasteve is a pretty good one. If you have a butcher near you, I would think you would be able to get pork fat by request. I thought a lot of butchers will sell you lard, which has excellent flavor.

        1. re: kobuta

          I was thinking more along the lines of panchetta.

        2. re: bakerboyz

          Julia Child suggests in some of her recipes (Coq au vin) blanching bacon first to remove the bacon flavors.

          Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels.

          1. re: I QUE

            The recipe calls for uncooked pork fat; I believe that this would also be called fatback; I think I will first try Stop and Shop, if unsuccessful, a local butcher and as a last resort an Asian supermarket. Thanks for all of the responses.

            1. re: bakerboyz

              fat back is salted pork fat. make sure that this is what you need. if you use fat back when straight pork fat is required your salt balance will be way off.

              i still think cutting some yummy cubes off a pork belly would be the way to go.

              1. re: ScubaSteve

                What SS said. I've used salt pork at times in a pinch - sometimes it works out and sometimes things are too salted (even after rinsing it and greatly reducing my other salt additions)

      2. i have a couple of 2.5# pork bellies that i got at C-Mart that have lotsa fat (duh!).
        i would think you could render out quite a bit in a slow oven while you're at work.

        1. I used to see pieces of pork fat (with little or no meat; it looked to me like it was fatback) for sale at at least two Super 88s (Allston and Dorchester). It was frozen, not fresh. I have not been to either store recently so cannot say whether you would find it there if you went today.

          I am pretty sure that your recipe wants this kind of fat, which unlike rendered fat has some structure to it and won't just immediately melt away.

          1. I suspect most any butcher would just give you some.

            1 Reply
            1. re: junior coyote

              Pork fat's available at all the Asian markets and I've even purchased it at Stop and Shop.
              You can also use pork belly for the pork fat content. That's also available at Asian markets and I saw it in large amounts at the Marketbasket in Chelsea over the weekend.
              I use both fat and bellies for sausage and salami making.

            2. You should be able to get fatback from John Dewar in Newton. You might need to call ahead.