Home Cooking


Pork Fat Nubbins


Home Cooking 2

Pork Fat Nubbins

Rosiepigs | Jun 27, 2009 03:54 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound