Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat? Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. However, if the oil that comes out from the fat (I think that's where it comes from at least) gets rid of all of the fat, then what is the "fatty part" left behind after this frying? Wouldn't it still be fat?
If you render out fat, there will be less fat in the final product...it figures.  Getting rid of all of the fat, is probably not possible, or desirable.