Smalczyk – Polish pork lard with cracklings is made of pork fat, you need to agree: it is not healthy. But as the fat carries a flavor – it is also goood:) Tastes best on rye bread with pickled cucumbers. Yummy.
In Poland lard is served in restaurants with polish traditional food, as a pre-starter. It is something that you get free once you place an order and wait for your food. This Smalczyk is posh and exclusive;)
However the origins of it are not so rosy. In the past people in Polish countryside were poor. When they have a pig killed, they used all the single part of it. A lard made of fat was high caloric bread spread, that gave energy for the whole day of hard work.
- 450 g/ 1 lb pork fat
- 300 g/0,7 lb bacon
- 2 medium onions
- 1 apple
- 1 clove garlic
- salt & pepper
Dice finely fat and bacon. Place in the pan and fry on medium heat. After few minutes a fat will start melting.
Once the fat is melted and there are only cracklings left in a pot – add chopped garlic, diced apples and onion. Season with salt and pepper. After 10 minutes take it off the heat.
Place Smalczyk – Polish lard with cracklings in a clay pot and cool. Store in a fridge.
- You can also ground the fat. However I wouldn’t ground bacon, so that the cracklings were bigger and crispier.
- I used fat which was unexpectedly left from ribs, that I wanted to bake. It turned out that they are more fatty that I wanted:)
- I recommend shortly pickled cucumbers to be served with bread with Smalczyk: Ogórki Małosolne. It will make the dish complete:)