Worked with a pork shoulder this week for the first time, wish I'd have saved the skin to fry even if I ended up not eating it, but there's always next time. Made some fantastic chili'd pork cubes:
After making the dish, I still had a pound of pork left over to trim from the bones, presumably to freeze, which I did today. What I'm asking about are the tiny bits of pork fat with a little meat left over from trimming today's piece, might be 3/4 cup.
I was wondering if there's anything brilliant to do with it. I'm guessing I can just use it for some of the same things you'd use bacon/bacon fat for, frying potatoes, making refried beans, frying tortillas or eggs, sauteeing leafy greens. I know this because those are the kinds of threads that came up when I search for "pork fat" in home cooking.:)
Am I on the right track with that? I.e., this fat is just as good to use for cooking as any bacon fat (some of it is much softer than bacon fat), and it's not a problem that there's somewhat less meat than in bacon, maybe 4:1?
Also, I saved 2 sets of pork bones with the trimmings that were too much work to cut off in the freezer, and would use them to flavor beans, bean soup, Jamaican red pea soup, etc. I don't really see a need for a specifically pork stock. I was surprised by how difficult it was to get at the remaining bits, so is it indeed normal to just leave those on the bone and boil them in soup or similar? Is it OK to do that with all the fat that's also left on the bones?
I guess maybe I know what I'm doing after all lol, I just need validation!:) And/or suggestions or cautions.
Why does my head swim when pork fat is mentioned?
I would make chicherones: http://www.mexicoinmykitchen.com/2010...
Then snack, use in other food to season or did I mention snack? Don't skimp on the salt.
Bones - pork broth or as a base for some stuffed grape leaves or roast and gnaw or roast and then dunk them in a soup or ramen fest...