Comments on: Aged Homemade Pork Lard

By: gaye

gaye — Sat, 08 May 2010 00:30:06 +0000

at my grandmother’s house in tagaytay, they still use pork lard for cooking. somehow, food there always tastes better! :)

By: hungry mike

hungry mike — Mon, 26 Apr 2010 14:11:34 +0000

pork lard for the win!!! even good in making roux thickened sauces!!! for pork recipe syempre, hehehehe :p

By: Isagani

Isagani — Sun, 18 Apr 2010 03:24:28 +0000

This is sinful. I remember my lola using pork lard for tortas. Most Boholano household has a jar or two in the kitchen. Pork lard + inununan on bahaw is heaven!

By: Kron

Kron — Fri, 16 Apr 2010 16:55:50 +0000

First post ever, lurker for years now :D This reminds me of of my childhood in the province. Whenever a big pig gets butchered (for special occasions or the likes), the parts that doesn’t get used in any major putahe will end up being cooked into “parsek”, which is basically pork bits fried on its own fat, for use later on as sahog for other dishes. The lard isn’t usually separated unless there’s quite a lot of it, but a spoon or two is sufficient to add amazing flavor to simple dishes such as vegetable stir frys… Something that you just can’t achieve with any amount of MSG or flavor enhancers. I shall remind myself to make and always keep some of this stuff around in the near future. :D Thanks MM!

Oh, I’m no fitness/nutrition expert, but it seems (I’ve read somewhere) our body actually needs regular input of fats our diet to be able to make use of (in short, lose) the fat already in our systems… The key, of course, is moderation and that there should be equal input from the 3 basic dietary fats (polyunsaturates, monounsaturates & saturates. Transfat is almost all evil, apparently). Goes to show there’s still a lot to learn about our physiology. :P

By: Manilamomof5

Manilamomof5 — Fri, 16 Apr 2010 13:04:46 +0000

I remember using mantikang baboy as a sauce for sapsap or mabansi cooked like pinangat but I was told it’s a bit different from pinangat. Whatever it was, I didn’t mind eating fish as long as there’s mantikang baboy that we douse our rice with.

By: denise

denise — Thu, 15 Apr 2010 19:39:14 +0000

MM, thanks for the info…now if only I can get my hands on fresh pork here…hehe (all are frozen from Brazil or Holland)

on a side note..I was wandering around a supermarket earlier and found they have some Maldon smoked sea salt :D and I smelled the box and it was salty smoky smelling! (I just didn’t read up what it was smoked with)

By: joey

joey — Thu, 15 Apr 2010 10:13:53 +0000

Oooh…LOVE! That’s what I’m feeling right now! Isn’t lard the sweetest, most smug thing to have lolling in the fridge? :)

By: Teresa

Teresa — Thu, 15 Apr 2010 05:07:34 +0000

Oh boy!! how can something so good be so bad for our health. When cooking Pinakbet with Bagnet, adding a wallop of pork lard really ups the flavor. My old Aunt says that my late grandma made her pandesal with pork lard.

By: kitchen

kitchen — Thu, 15 Apr 2010 04:44:59 +0000

This is also the secret ingredient that they put in Bola Bola Siopao to make it Juicy and moist and they also put it inside Hargaw or Ha-Kaw. in Chinese Restaurants they render back fat in a wok with ginger and Leeks, then they put it in a mixer to churn it with Ice bath to solidify them, by doing this you can now store it at room temp like Crisco, but keep it tightly sealed because fats easily gets rancid and absorb the odors where it is exposed.

By: liz

liz — Thu, 15 Apr 2010 02:36:21 +0000

hehehe… mukhang natutulog na mantika eh. btw, very nice blog…i could recommend to my bf or to any other aspiring cook