Pig “Butter”
- Yield: 2 cups 1x
Description
This infused, spreadable, rendered pig fat will bring joy to the hors d’oeuvre table, or a healthy snack (go ahead, we won’t tell on you.)
Use on crackers or crusty bread, but best used with grilled bread!
Ingredients
Units
Scale
2 c. (480 ml) Rendered Pork Fat (preferably from leaf lard)
1/2 c. (110 grams) Finely Diced Onion
2 Tbsp. Chopped Fresh Leafy Herbs (such as flat-leaf parsley, chives, and/or chervil)
Kosher Salt & Fresh Ground Black Pepper to taste
Instructions
- If using previously rendered fat, remove this from the fridge the night before to allow it to come to room temperature. The fat should still hold it’s shape yet be spreadable.
- Melt 2 Tbsp. of the softened fat in a sauté pan over medium heat.
- Add the onion and cook until soft but colorless (no browning at all.)
- Allow onion and fat mixture to cool completely to room temperature.
- Place the remaining softened, room temperature fat into the bowl of a stand mixer fitted with the whip attachment.
- Mix at high speed until fluffy and holds a stiff peak (typically 5-8 minutes.)
- Remove from mixer and gently fold in the cooled onion and herbs by hand.
- Season with salt and pepper to taste.
Notes
Uses for extra rendered fat: pastry dough!
For help on how to render pig fat, visit:
This is an excerpt from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
To purchase the book, visit: click here
Keywords: fat, lard, pork, pig, butter, leaf, spread