meat

Lardo

10 g1 one slice (about 10 g)

Estimated 10 g per slice; count treated as slices.

Nothing truly replaces cured pork fat's silky texture and salty cured flavour.

• 
  Pork with fat

  Use the same weight, cut into thin strips and render gently; it is meatier and less salty, so reduce added salt and cook 5–10 minutes longer.

• 
  Salted butter

  For barding or finishing, use 80% of the weight melted; it gives richness but no cured pork flavour, so add a pinch of salt.

• 
  Paneer

  Use the same weight as the lardo for richness; cube or crumble and add near the end so it softens without melting, about 5 minutes.

• 
  Mushroom

  Use the same weight, sliced; sauté until browned before adding, as mushrooms release water and need an extra 5 minutes.

• 
  Potato

  Use the same weight, diced; parboil for 10 minutes first, then add to the curry and cook until tender.

Egg Bhurji with Berkswell & Shallots

Lardo Kulcha