Smalec ze skwarkami
Smalec ze skwarkami: Polish pork lard spread with crackling, onion and apple on rye
In Polish mountain huts, beer gardens and village wedding buffets, a crock of smalec arrives with a basket of rye bread before anything else is ordered. It is rendered pork fat stirred with crunchy bits of crackling (skwarki), golden fried onion, a little sour apple and marjoram, then left to set into a soft, white spread. Smeared thickly on dark bread with a pickled cucumber, it is savoury, salty and surprisingly fresh-tasting thanks to the apple. Rendering on a high heat is the error to avoid: the fat browns and tastes burnt before the crackling has had time to crisp. Allow about three hours for it to set in the fridge. Chef's tip: stir the cooling smalec every 15 minutes as it thickens, so the crackling and onion stay spread through it instead of sinking to the bottom.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the smalec
- 1 ⅛ lb pork back fat (słonina), rind removedcut into 5 mm dice
- 5 ½ oz smoked streaky pork baconfinely diced
- 2 onionsfinely chopped
- 1 tart applepeeled and finely diced
- 1 tsp dried marjoram
- ¾ tsp salt
- ½ tsp black pepperfreshly ground
To serve
- 12 gluten-free bread or rye bread (optional)slices; rye is not gluten free
- 4 pickled cucumbers (optional)sliced
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Method
0/6 doneStep 1: Put the 1 ⅛ lb pork back fat (słonina), rind removed in a heavy pan with 3 tbsp water and set over a low-medium heat. Render for 15 minutes, stirring often, until the fat runs clear and the pieces start to turn golden.
15 minStep 2: Add the 5 ½ oz smoked streaky pork bacon and cook for 8 minutes, until the cubes are crisp, golden and bubbling gently rather than spitting.
8 minStep 3: Add the 2 onions and fry for 7 minutes, stirring, until golden. Add the 1 tart apple and cook 3 minutes more, until just soft.
10 minStep 4: Take off the heat and stir in the 1 tsp dried marjoram, ¾ tsp salt and ½ tsp black pepper. Leave to cool for 15 minutes; be careful, the fat stays very hot.
15 minStep 5: Pour into clean jars or a crock. Stir every 15 minutes as it cools and turns opaque, then cover and chill for about 3 hours until set. Keep refrigerated for up to 2 weeks.
5 minStep 6: Spread thickly on 12 gluten-free bread or rye bread and serve with 4 pickled cucumbers.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 3 g
- Carbs
- 3 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does smalec ze skwarkami take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tart apple?
- Pears, same amount.
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