SnackAppetizer

Kanapki ze Smalcem

Name: Kanapki ze Smalcem
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 racions
Cuisine: polish
Ingredients: 500 g pork fatback diced into 1 cm cubes; 1 u yellow onion finely chopped; 1 u apple peeled, cored, and finely diced; 1 ct marjoram dried; 0,5 ct salt; 0,25 ct black pepper freshly ground; 4 llesca rye bread; 1 u dill pickle sliced

This traditional Polish spread, smalec, is made from rendered pork fat, typically flavored with onion, apple, and spices. It's often served on rye bread with pickles. This recipe creates a savory and rich spread perfect for a hearty snack or appetizer.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.046 kcal

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpork fatback, diced into 1 cm cubes
1 uyellow onion, finely chopped
1 uapple, peeled, cored, and finely diced
1 ctmarjoram, dried
0,5 ctsalt
0,25 ctblack pepper, freshly ground

for serving

4 llescarye bread
1 udill pickle, sliced

Estris

heatproof container · slotted spoon · cutting board · knife · heavy-bottomed pot

Elaboració

Pas a pas

1
Place the diced pork fatback into a heavy-bottomed pot or Dutch oven over medium-low heat.
Nota de cuina: Using a heavy pot helps prevent scorching and ensures even rendering.
2
Render the fat slowly, stirring occasionally, until all the fat has melted and the cracklings are golden brown and crispy, about 45-50 minutes.
Uns 45 min
Nota de cuina: Do not rush this step; slow rendering yields better flavor and texture.
3
Carefully remove the crispy cracklings with a slotted spoon and set them aside.
Uns 2 min
Nota de cuina: These cracklings can be saved for snacking or added back to the smalec later for texture.
4
Add the chopped yellow onion to the rendered fat in the pot and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the diced apple and marjoram, cooking for another 5 minutes until the apple softens slightly.
Uns 5 min
Nota de cuina: The apple adds a subtle sweetness and acidity that balances the richness of the fat.
6
Remove the pot from the heat and stir in the salt and black pepper.
Uns 1 min
7
Pour the smalec mixture into a heatproof container or jar.
Uns 1 min
8
Allow it to cool completely at room temperature, then cover and refrigerate until firm.
Nota de cuina: Cooling slowly helps the smalec set evenly.
9
Serve the smalec spread thickly on slices of rye bread, garnished with sliced dill pickles and optionally the reserved crispy cracklings.

Per ració

Nutrició

32%Puntuació

Calories: 1.045,5kcal
Proteïnes: 9g
Hidrats de carboni: 24g
Greixos: 101,9g
Fibra: 3,8g
Sucre: 6,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the smalec in an airtight container in the refrigerator.

Com reescalfar-ho

Smalec is typically eaten cold, spread on bread.