Rendering Fat from Salt Pork

Video Transcript

"Hi! My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make black eyed peas. First things first, we are going to start our burner up. Now we really don't want to make a seam here when we go to render our fat. I am going to put my heat on five and you don't want to preheat your pan to do this. You want this to ease up the heat, slap a lid on it and what is going to happen is having a lid on it, is going to help steam and also bring up the heat slowly is going to help not brown or even crisp up the pork fat as much. So basically we are going to put in here, turn the heat up and put the lid on it like we just did. We are going to let this go for about four to five minutes really until we get to our next step which will be adding the onions. We want to make sure that our fat is rendering out evenly. As a matter of fact, I want to make sure that this is really evenly spread out at the bottom of the pan or spread as it can get. Because if it is touching, it won't render as well. What we are doing here basically is slowly applying heat and it is going to slowly seep all the fat out that is what is going to become part of our flavoring which is also going to become our base for our cooking for sauteeing onions and what not. See you in a few minutes and we will come back to it and we will show you the next step then. "