While some cooks today look for lean pork, pork fat has long been one of the most valuable ingredients in many cuisines. Where would sausages be without pork fat? Where would lean cuts of meat be without lardons of pork fat to keep them moist? And I can’t think of rillettes in their pots without the appetising sealing layer of translucent pork fat. The liver must be cooked at an accurate temperature, so you will need a meat thermometer; under- or overcooked liver won’t work.