As mentioned in the previous post, it is the Year of the Pig in Chinese culture. I thought it would be fun to go along with the pig theme, and try out some other ingredients from pigs. Lard has been used throughout culinary history; however, in recent years it has fallen out of favour with the health-conscious consumer due do its high saturated fat content. Like its animal fat cousins: beef dripping and goose fat, lard is often used to roast potatoes with.
A recipe that sprung to mind was first lady Jackie Kennedy’s baked potato. But instead of Beluga caviar, I will opt for the poorwoman’s substitute: lumpfish caviar. I tried this recipe several months ago, but this time I’m going to coat the potatoes with lard instead of oil.