The pork fat is cut into large pieces and placed in a cauldron with minimal water. As it boils, the water evaporates, and the light fat melts. Only what is solid remains, fat concentrations, pieces roughly the size of a walnut. These are removed from the cauldron and stored separately. There are many uses for them. They are added to dishes to enhance their flavor and are eaten as appetizers either hot or fried (plain or with egg).