Comments on: “Graisse des Graisses” :)

By: Lillix

Lillix — Fri, 02 Sep 2011 15:14:33 +0000

Hi MM, I was researching on ways of making longganisa when I came across your post about leaf lard. Having grown up with the idea of pork lard as “evil” and something we should away from, your post has elicited a lot of oohs and aahs when I showed it to some friends of mine. Parang lightbulb moment…hehehe…

Last week, my mother-in-law was able to buy several kilos of impilla & turned it into “pinakupsan.” As a result, she was able to set aside a few tubs of lard for future use. I do admit having berated our helper for using the lard to saute some vegetables, because yun nga, it has been ingrained in us that lard can cause cholesterol levels to skyrocket!

Can you please suggest what’s a good & “healthy” cooking oil to use for everyday cooking? I love olive oil but the price is such a strain on a homemaker’s budget! Is leaf lard safe to use when it comes to sauteeing or frying?

Would appreciate your input. Thanks!

By: kathleen

kathleen — Wed, 30 Mar 2011 08:23:59 +0000

hi MM :) would like to ask where do you buy pork fat? :) i have the same concern with connie, regarding the diet of the pork? :) loving jennifer mclagan’s books too! :P

By: Marketman

Marketman — Wed, 30 Mar 2011 05:11:00 +0000

Nicole, I have not seen leaf lard for sale in local groceries or markets. You can sometimes find pork lard, but its often the byproduct of chicharon cooking, so not so creamy white and often with off-flavors…

By: Becky

Becky — Mon, 28 Mar 2011 01:35:39 +0000

yey! i was in the 30% who answered lard. not that i just guessed.hehe it’s just fun to know my answer was right.
and i will now look up the meaning of erudite. hehe

By: Nicole

Nicole — Mon, 28 Mar 2011 01:13:55 +0000

After reading this post, I want to give pork lard a try. Can I buy this in the wet market(palengke) or the supermarket?

By: farida

farida — Sat, 26 Mar 2011 23:29:14 +0000

Voted for lard ‘cuz I remembered you mentioned it in a previous post that lard is healthier.
Will have to look for leaf lard here and try making my own lard for pie pastry. Thanks, Sister, for your recipe. It is a keeper for me. Summer is coming up and will be baking pies.
will try the recipe for chicken pot pie.
Hilarious about the erudite word. Did look it up and the word rude comes from the same Latin word too. Must be careful.

By: herrodadog

herrodadog — Sat, 26 Mar 2011 15:55:44 +0000

marketman – your post is awesome and is very helpful since i love cooking filipino learning at an early age from my parents. i discovered your post serendipitously thru a search string on lemon grass for sinagang. the kicker was this latest post about the proponents of fat. amen and marameng salamat!

By: Footloose

Footloose — Sat, 26 Mar 2011 09:33:21 +0000

One of the reasons lard aficionados prefer to use leaf fat when rendering is trimmings containing even a little bit of muscle or flesh tissue yields off-white or even darker lard.

By: kitchen

kitchen — Sat, 26 Mar 2011 09:31:20 +0000

Hahahha Oh my Lard! funny!

By: Bijin

Bijin — Sat, 26 Mar 2011 09:10:49 +0000

I use to buy organic whatever oil…canola, sunflower, grapeseed, what have you. After researching on good fat I threw everything away and use only homemade lard, butter and organic coconut oil! Olive oil is used only if it’s unheated like in salads. However when I eat out I’m sure am ingesting food cooked in hydrogenated fat! sigh…