Pork fatback
Pork fatty tissue, distinct from belly with substantial meat layers. It adds fat and richness.
What it offers and why to use it
Pork fatty tissue, distinct from belly with substantial meat layers. It adds fat and richness. Use modest quantities in stews and include its fat in the dish's nutritional calculation.
Pork fatty tissue, distinct from belly with substantial meat layers. It adds fat and richness.
From shopping to cooking
Choose
Choose fresh unsalted fatback; remove the rind if it will not be eaten.
Store
Refrigerate at 4°C or below, separate from ready-to-eat foods; follow the use-by date and thaw in the fridge.
Prepare
Use modest quantities in stews and include its fat in the dish's nutritional calculation.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with pork fatback
Chickpeas with pak choi and pork fatback
Gluten-free Includes 12 h soaking
Braised beef with peppers and sweet potato
Gluten-free
White beans with pork fatback and squid
Gluten-freeIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →
