My Granny made this all the time. I love it! True comfort food.
- Carbohydrate 6.66368223583333 g
- Cholesterol 2.0425 mg
- Fat 2.20316910983333 g
- Fiber 0.954255884266156 g
- Protein 0.881241316083333 g
- Saturated Fat 0.85382111715 g
- Serving Size 1 1 Serving (49g)
- Sodium 6.04296185 mg
- Sugar 5.70942635156718 g
- Trans Fat 0.116414707516667 g
- Calories 49 calories
Step-by-step
- Fat back can usually be found in the refrigerated section of the grocery store. Near the bacon
- Score the fat back (cutting a deep x through the meat/fat)
- Render all the fat off the piece of fat back. Do this on VERY LOW heat
- Add potatoes and cover with water, till water just reaches top of potatoes
- Either add your FRESH green beans and cook for 20 minutes, or just cook the potatoes for 20 and add the canned green beans towards the end of the 20 minutes to warm through
- Drain and serve
Most cooks rush the rendering process, turning the heat too high and burning the exterior before the fat liquefies. Slow rendering is essential for extracting maximum flavor from minimal ingredients. The following practices ensure success.
- Maintain very low heat when rendering fat back to extract the liquid cleanly without scorching the meat proteins.
- Score the fat back by cutting a deep x through the surface to help the rendered fat release evenly into the pan.
- Quarter red potatoes uniformly so they cook within the twenty-minute window alongside fresh green beans.
- Add fresh green beans at the start of the twenty-minute boil, or swap in canned beans during the final five minutes to prevent mushy textures.
- Store cooked leftovers in an airtight container in the refrigerator for up to three days.
Pair this dish with plain roasted pork loin or grilled chicken breast to balance the rich, rendered pork flavor. Simple starches and vegetables require clean, unseasoned proteins on the side to avoid overwhelming the palate.
