SnackAppetizer

Kanapki ze Smalcem

Name: Kanapki ze Smalcem
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: polish
Ingredients: 500 g pork fatback diced into 1 cm cubes; 1 pcs yellow onion finely chopped; 1 pcs apple peeled, cored, and finely diced; 1 tsp marjoram dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 slice rye bread; 1 pcs 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.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 1,046 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork fatback, diced into 1 cm cubes
1 pcsyellow onion, finely chopped
1 pcsapple, peeled, cored, and finely diced
1 tspmarjoram, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for serving

4 slicerye bread
1 pcsdill pickle, sliced

Equipment

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

The method

Step by step

1
Place the diced pork fatback into a heavy-bottomed pot or Dutch oven over medium-low heat.
Cook’s 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.
About 45 min
Cook’s 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.
About 2 min
Cook’s 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.
About 7 min
5
Stir in the diced apple and marjoram, cooking for another 5 minutes until the apple softens slightly.
About 5 min
Cook’s 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.
About 1 min
7
Pour the smalec mixture into a heatproof container or jar.
About 1 min
8
Allow it to cool completely at room temperature, then cover and refrigerate until firm.
Cook’s 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.

Per serving

Nutrition

32%Score

Calories: 1,045.5kcal
Protein: 9g
Carbs: 24g
Fat: 101.9g
Fibre: 3.8g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the smalec in an airtight container in the refrigerator.

Reheating

Smalec is typically eaten cold, spread on bread.