Kanapki ze Smalcem
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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.046 kcal
Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 500 gpork fatback, diced into 1 cm cubes
- 1 stk.yellow onion, finely chopped
- 1 stk.apple, peeled, cored, and finely diced
- 1 tsk.marjoram, dried
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
for serving
- 4 skiverye bread
- 1 stk.dill pickle, sliced
Udstyr
heatproof container · slotted spoon · cutting board · knife · heavy-bottomed pot
Fremgangsmåde
Trin for trin
- 1
Place the diced pork fatback into a heavy-bottomed pot or Dutch oven over medium-low heat.
Kokkens note: 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.
Ca. 45 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 7 min.
- 5
Stir in the diced apple and marjoram, cooking for another 5 minutes until the apple softens slightly.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
- 7
Pour the smalec mixture into a heatproof container or jar.
Ca. 1 min.
- 8
Allow it to cool completely at room temperature, then cover and refrigerate until firm.
Kokkens note: 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.
Pr. portion
Næringsindhold
- Kalorier
- 1.045,5kcal
- Protein
- 9g
- Kulhydrat
- 24g
- Fedt
- 101,9g
- Kostfibre
- 3,8g
- Sukker
- 6,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store the smalec in an airtight container in the refrigerator.
Smalec is typically eaten cold, spread on bread.