These pasteis de nata recipe, or Portuguese custard tarts, have a crisp frilly crust that is filled with a luscious egg custard. Barney Desmazerys recipe for the perfect pork belly will be a surefire hit at your next dinner party, from BBC Good Food. Total Time 12 hrsCalories 915 per servinghttp hIDSERP,5244. Deli Range Fields of AnlabyWe slow roast our meats to give you real old fashioned cooked meats, full of natural flavour. All are 100 meat, without any added water, the way things are meant to be. How to Render Lard the Right Way Snow White, OdorlessRendering and using lard has gone by the way side as our fat obsessed culture has taken reluctance to using it in fear of high cholesterol and blocked arteries. Deemed the un healthy fat, we have turned to vegetable oil which we now know has caused us more harm than good. One of the outcomes of the campaign against animal fats was the producers response of breeding leaner animals. Heritage breed animals known for their flavor and juiciness which yielded about 3. Instead of rosy pink flesh marbled with fat we now have the other white meat void of taste and flavor. Its a shame as fat from a pastured animal is a mixture of saturated, polyunsaturated, and monounsaturated fatty acids. Most of the fat is made up of monounsaturated in the form of oleic fatty acid. The same fatty acid in olive oil praised for its health benefits to lower your risk of heart disease. Remember that our bodies need saturated fats. We need it to absorb calcium, nutrients and vitamins including d, e and a. For example, if youre drinking non fat milk with vitamin D added by man, your body will have a difficult time absorbing both the vitamin and the calcium since it lacks saturated fat. One of the many benefits of purchasing pastured pork from a local family farmer is that the meat from that animal will also be rich in omega 3 fatty acids, vitamin d, e and a. Not only will its fat allow us to absorb those important nutrients and vitamins, but its flavor will be unlike any white meat you have ever had. Gordon Ramsay keeps the cost of entertaining down by working his magic on a cheap cut of meat, from BBC Good Food. Total Time 24 hrsCalories 820 per servinghttp hIDSERP,5275. Recipe Samgyeopsal Ssam Pork Belly Lettuce WrapA simple Korean recipe of samgyeopsal ssam fried pork belly, rice and a special chili paste wrapped in a lettuce leaf. Perfect for a nofuss weeknight dinner. Roast pork with perfect crackling and apple sauce recipe at Waitrose. Visit the Waitrose website for more pork and roast recipes and ideas. Changes. The second series of MasterChef Australia brought some changes to the format of the show. Most notably, Sarah Wilson, host of Series 1, is not present in the. Pork fats low level of polyunsaturated fatty acid means that it doesnt turn rancid easily and is very heat stable making it great for frying. Where can I buy pork lard or pork fat Pork lard that you find at the grocery store is hydrogenated and filled with preservatives and chemicals so it becomes very important to find pork fat from a family farmer, http www. Midi Reggae Drum Patterns on this page. The process itself is easy and has been done traditionally for centuries. However, its important to learn about the different types of fat from the hog in order to render each appropriately. No one does crispy pork belly like the Chinese. Shatteringly crisp, golden, bubbly crackling and perfectly seasoned juicy pork. This is how they make it. Its easy. Types of Fat From A Hog. Back Fat or Fatback This is the fat that comes from the back of the animal along with its shoulder and rump. Its literally the layer of fat directly below the skin. Its usually sold in pieces and often with the skin still attached. Cook-Pork-Crackling-Step-3.jpg/aid5026787-v4-728px-Cook-Pork-Crackling-Step-3.jpg' alt='Reheat Pork Crackling' title='Reheat Pork Crackling' />Rendered back fat is great for sauteing and frying. Belly The pork belly. Rich soft and firm fat layered with meat. In the United States we use it mostly to cure bacon. Thats right, bacon is cured pork belly Because of the meat intertwined with the fat it also makes a great roast or check out my steamed pork buns using pork belly. Leaf Lard Leaf lard is the fat from around the pigs kidneys. This is the cleanest fat on the animal and is therefore the crme de la crme of pork fat. This is the fat that you want to make sure to render appropriately in order to have a pure white, odorless lard to use for your pastries. Leaf lard is used to make perfectly flaky pie crusts and traditional Spanish polvorones. When ordering pork fat from your family farmer ask them to separate the fats. Rendering lard is a tutorial you can find on many places throughout the blogosphere. The Driver In The First Accident Was Booked For. However, rendering lard, although easy enough to do, can take practice to get it just right. Especially if you want to make snow white, odorless leaf lard. Rendering lard is pretty much just heating up the pork fat slowly so that it melts and separates itself from anything else within the fat. If the fat is left too long the cracklings will start to burn causing your lard to turn a deep yellow and ends up having a piggie, chicharon type of smell and taste to it instead of being odorless. If youre using the lard to fry, this isnt a big deal. However if youre using it for pastries you dont want a piggie, chicharon flavor to your pie or cookie. Get the picture In the picture above the first spoon you can tell is snow white leaf lard and odorless. The second spoon is off color and yes has a bit of a piggie smell. Its still great for frying and sauteing. However, I do reserve my snow white leaf lard for pastries. How to Render Lard the Right Way Snow White, OdorlessStep 1. Cut your leaf lard or back fat into small pieces. Tip Ask your family farmer to have the fat ground. The process is much quicker and in my opinion, leads to better results. Step 2. Add 14 cup of water to the bottom of a crock pot and add the cut up pork fat. The water will prevent the fat from burning before the pork fat starts to melt. It will end up evaporating itself out Set the crockpot on low and let it go for about an hour. Step 3. In about an hour check the crock. Its important to keep an eye on the crock to make sure the fat doesnt start to burn. When the fat starts to melt, it will separate itself from the cracklings, crisp residue left after lard has been rendered. At this point after about 1. Step 4. Ladle the melted fat into a cheese cloth lined colander separating the melted fat from the cracklings. The cracklings should not be crispy, they should be soft and ground like. From here, ladle the melted pork fat into pint sized mason jars. The fat should look a pale yellow in the mason jar. Let them cool on the counter. Store in the refrigerator or freezer. You can now return the cracklings to the crock pot and let them go until they have turned brown and crispy. Votre Pc Prend La Parole Games here. You can use these for different foods or sprinkled on top of salads. They are deliciousOne thing to remember on this entire process is that once the pork fat starts to melt, go ahead and start separating it right away, mix the remaining fat allowing more to fat to render out. Theres no magic number to how many hours it needs to render but really its going to take practice. Have fun with it and dont worry if it smells a little piggie, it still tastes great and the health benefits make this process entirely worth it. Lets get back to tradition, lets render lard.