Caul fat

Caul fat is the lacy membrane that surrounds the organs in the abdominal cavity of the pig. The membrane is used by French and Chinese cooks to encase stuffings and to keep food moist while cooking. The caul fat itself melts entirely away during cooking and imparts richness to the ingredients. Because it concurrently keeps foods moist and adds to their flavour, it is especially useful as a wrapping for delicate chicken, fish, and seafood.

Shopping tips

You can order fresh or frozen caul fat from your local butcher.

Storage notes

Caul fat is highly perishable so buy it in small quantities and use quickly. For longer storage, wrap the caul fat carefully and freeze. It can be kept 3 weeks at the most.

Useful hints

I find that soaking caul fat in cold water helps to separate the sheet of fat without tearing its lacy and fragile webs.

It is useful for wrapping foods to be grilled.

© Ken Hom and reproduced with his kind permission.