Otherwise, though, there isn’t a lot of use for pork fat, and it is often thrown away and wasted. When you render lard, you melt it down and basically remove the water and protein that would cause it to spoil, and you end up with a smooth, white fat that can be used for all sorts of things.
Also question is,Is there more fat in a pork belly?
Meats containing higher fat and collagen are supremely delicious and succulent but require more time to render the fat and melt the collagen. The amount of fat in a pork belly can vary widely.
Similarly,What’s the best way to check a pork belly?
Finally, when I am cooking belly, the best way to check it is to cut a small piece of the end and eat it. It should basically melt in your mouth. The fat should be soft and the meat should easily shred. Sorry, Elizabeth, but great pork belly comes to those who wait. Now get in there and belly up.
Then,What kind of sauce is used for Chinese braised pork belly?
Chinese Braised Pork Belly. “This dish is called red-cooked pork, or hong shao rou in Mandarin. It’s delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color.
What happens when you render pork fat into lard?
When you render lard, you melt it down and basically remove the water and protein that would cause it to spoil, and you end up with a smooth, white fat that can be used for all sorts of things. Why make it? Not only is rendering pork fat into lard a great way to use something that would otherwise be thrown away, but lard is actually quite useful.