{"id":66296,"date":"2026-07-05T14:49:15","date_gmt":"2026-07-05T06:49:15","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=66296"},"modified":"2026-07-05T14:49:15","modified_gmt":"2026-07-05T06:49:15","slug":"healthier-than-butter-lard-is-back-as-hong-kong-chefs-celebrate-rendered-pork-fat","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=66296","title":{"rendered":"\u2018Healthier than butter\u2019 lard is back as Hong Kong chefs celebrate rendered pork fat"},"content":{"rendered":"


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Many Hongkongers would not think twice about the amount of butter on their toast, but would recoil at the thought of adding lard, or rendered pork fat, to a dish.<\/p>\n

People in the city have, for years, been brought up to believe that lard is an unhealthy fat, but recent science has begun to look differently at various kinds of fat. As a result, lard is making a comeback on menus.<\/p>\n

\u201cIt\u2019s been proven by science that lard is not worse than any other animal fat,\u201d says Jayson Tang<\/span>, executive Chinese chef of JW Marriott Hotel Hong Kong, in Admiralty. \u201cThere have since been more studies that delve into monounsaturated fats, and that trans fats are what people should be wary of.\u201d<\/div>\n

The historical vilification of animal fats stems from American physiologist Ancel Keys\u2019 long-running Seven Countries Study, which began in 1958 and linked saturated fat consumption to elevated serum cholesterol and coronary mortality.<\/p>\n

This \u201cdiet-heart hypothesis\u201d universally condemned animal products. However, the same study revealed an anomaly in Crete, Greece, where high fat intake did not lead to heart disease because their fat came from olive oil<\/span>, sparking interest in monounsaturated fatty acids (MUFAs).<\/div>\n

American doctor and researcher Scott Grundy\u2019s clinical trials in the 1980s validated this, confirming that replacing saturated fats with MUFAs successfully lowered harmful cholesterol while preserving good cholesterol.<\/p>\n<\/div>\n


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