Every drop of rendered pork fat left after cooking a dish like carnitas is worth saving, according to Chowhounds who say that just a bit adds lots of great flavor. “I save just about all rendered fat now,” hotoynoodle says. “It lasts forever in the freezer. It never gets rock solid so it’s easy just to smoosh off a piece.”

Hounds recommends using it for roasting potatoes or mixing into cornbread batter. A little bit is “heavenly” mixed with steamed vegetables, “especially green beans,” pine time says. chefathome uses the fat to grease pans when baking bread, which gives “[g]reat flavor in the final product.”

Discuss: Small amount of lard – worth saving?

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