Recipes with pork back fat

5 recipes that use pork back fat, with photos, step-by-step instructions and cook times. The quickest, Onomichi ramen, takes 75 minutes. It is most often cooked with pork shoulder, beef chuck and garlic.

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Butifarra soledeña

Around Barranquilla, the street call of 'butifarra, butifarra' comes from vendors pushing carts out of Soledad, the town that made these little sausages famous; there's even a festival for them every July. They are small, round links of beef and pork seasoned with nothing more than salt and plenty of black pepper, boiled rather than grilled, so they stay tender, juicy and pale. Sellers squeeze lime over them and hand them out with a bollo de yuca, a firm steamed cassava roll. They are simple, peppery and a little sour from the lime. Using lean meat is the usual mistake: without the pork fat they turn dry and grainy. Chef's tip: tie the links into small, round balls about 4 cm across and boil them gently; a rolling boil splits the casings.

105 min

Colombian Meat

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Chorizo santarrosano

Santa Rosa de Cabal, on the road to the hot springs in Risaralda, is lined with grills where thin, tightly linked pork chorizos sizzle over charcoal and are sold with a small white arepa and half a lime. They are leaner and finer than Spanish chorizo, with no paprika: just pork, a little fat, spring onion, garlic, cumin and a touch of coriander, so they taste fresh and herby, with a smoky edge from the coals. Squeeze over the lime, wrap a piece in the arepa and eat it standing up. Making them at home needs natural casings and a sausage stuffer or a piping bag, and a night in the fridge for the flavours to settle. Overstuffing is the classic problem: tight casings burst on the grill, so fill them firmly but leave a little give. Chef's tip: keep the meat and fat very cold, even half-frozen, while you mince and mix; warm fat smears and the sausages turn crumbly instead of juicy.

85 min

Colombian Meat

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Leberkäse

Despite its name, Bavarian Leberkäse contains neither liver nor cheese: it is a smooth, finely ground loaf of pork and beef baked until it has a dark, crunchy crust. In Munich it is the mid-morning snack, a thick warm slice folded into a crusty roll with sweet mustard and eaten standing at the butcher's counter. Made at home without curing salt, the inside bakes pale grey rather than pink, which is normal. Chef's tip: everything, including the bowl of the food processor, must be ice-cold; if the mix warms above about 12 °C the fat separates and the loaf turns crumbly.

115 min

German Meat

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Onomichi ramen

Onomichi is a hilly port town in Hiroshima prefecture on the Seto Inland Sea, and the start of the Shimanami Kaido cycle route across the islands to Shikoku. Its ramen shops serve a dark soy-seasoned broth made from chicken and small dried fish, with flat, slightly wavy noodles. The signature is a scattering of soft pork back-fat pieces that float on top and melt into each mouthful. Many visitors eat a bowl before or after the bike ride. Chef's tip: pull the heads and dark bellies off the dried sardines before using them; that is where the bitterness lives, and the cleaned fish give a sweet, clean sea flavour.

75 min

Japanese Pasta & Noodles

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Boerewors

This sausage contains pork. Boerewors, 'farmer's sausage', is the centre of every South African braai, from a Pretoria back garden to a Durban beach on Heritage Day. A thick coil of coarsely minced beef and pork, perfumed with toasted coriander, nutmeg and cloves and sharpened with vinegar, is grilled over coals and eaten with pap and chakalaka or in a roll as a boerie. Making it takes a sausage stuffer and natural casings, but the spicing is what matters. The classic mistake is pricking the sausage, which lets the juices run out and dries it; never pierce boerewors. Chef's tip: toast the whole coriander seeds until they crackle and grind them coarsely; the bits of seed are the signature of good boerewors.

80 min

South African Meat

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Butifarra soledeña

Chorizo santarrosano

Leberkäse

Onomichi ramen

Boerewors

Goes well with pork back fat