How to Clean the Fat Off of Pork Chitterlings

They’re not an every day dish but many families include pork chitterlings as part of their holiday and special occasion meals. Perhaps the trickiest part of preparing them is removing all of the fat.

Difficulty: Moderately Easy

Instructions

1. Buy a ten pound bucket of frozen pork chitterlings and put them in the sink to thaw overnight.

2. Empty the chitterlings into the sink and start pulling the loose fat off. You can first pull off the white clumpy fat. After you’ve done that on one section, you may notice a thin somewhat sheer layer that extends from one end to the other. Pull that off as well.

3. Put the clean chitterlings into a big pot of water and about a cup of vinegar and let them soak for about an hour. The vinegar will loosen any excess fat that is still on the chitterlings.

4. Pour the out the water. You will also be getting rid of excess grease by doing this. Then fill the pot with water and your chitterlings will be ready to cook.