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.