How to Render Fat From Bacon & Pork
Melting excess fat from pork and bacon is a simple yet crucial technique that ensures crisp, flavorful meat.
Rendering is a technique used to melt fat from diced meat (usually pork or bacon). Salt pork, which is used in many New England dishes — including Slow-Cooker Boston Baked Beans — is made up of mostly fat with a few streaks of meat. To render it, start cooking it fat side down so the fat receives most of the heat from the skillet. The meat will become crispy and flavorful, and the rendered fat will add flavor to the rest of the bean dish.
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