Caveman Cuisine: Jiggly Broth and the Garlic Pig Butter

Besides being a great band name, Jiggly Broth and the Garlic Pig Butter makes delicious and nutritious use of something that is typically tossed in the garbage.

Ingredients:

Cooking liquid from Epic Pig (strained)
4-5 cloves garlic (smashed)


Step 1: Chill out

After you've strained the Epic Pig cooking liquid (pictured at the top), cover it and place it in the fridge to cool.

Step 2: Lift and separate

Once cooled, the cooking liquid will separate into fat and everything else (gelatin, minerals, water, protein, etc.) Remove the fat layer, and set aside for the next step. The "everything else" can be frozen, or kept refrigerated several days before use in soups, stews, sauces, or simply enjoyed heated up and served in mug.

Step 3: Render and flavor

Add the fat to a small frying pan or skillet. Turn the heat to "low" and allow it to simmer until it stops bubbling. This removes any water from the fat. Once the water has been rendered out of the fat (hence the term), add the smashed cloves of garlic.

Step 4: Filter

After the garlic has simmered in the fat for at least 15-20 minutes, pour the fat through a mesh strainer, removing the garlic and any other solids that may have remained.

Step 5: Store and savor

The rendered garlic "pig butter" can be simply covered and store in the fridge for several weeks. It makes for delicious fried eggs, vegetables, or any other situation where garlicky pig fat is required.

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.