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storing pork fat


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storing pork fat

Sarah McC | | Nov 12, 2006 04:42 AM

I made some delicious pork chops last night for dinner. Before cooking, I sliced some of the wonderful fat off the chop and rendered it in a pan for braised red cabbage.
Afterwards, I wished I had saved some of the pork fat for future cooking.

Assuming that I am trimming pork fat off a chop or similar, can I slice it off and freeze it? Do I have to render it first and then store it? What's best?

By the way, the red cabbage was great. Thrown in a pan with rendered pork fat, a bay leaf, chicken stock, and a little red wine vinegar. So good with pork chops!

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