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Jun 27, 2009 03:54 PM

Pork Fat Nubbins

I rendered pork fat from some extraneous bits the butcher gave me last night (I was using the fat the augment the duck fat and olive oil in a confit). Now that the fat was rendered (by just sauteeing in a pan), I have these orange-ish pork nubbins leftover. What can I do with them? Should I add them to the confit? Pan roast them? Sauteeing further would probably just make them tough and inedible. Suggestions are much appreciated.

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  1. Salt them and snack on them - very good with radishes.

    Here is a recipe for Hungarian crackling scones.

    1. My mom would sprinkle a little sugar on them for a snack.