SnackAppetizer

Kanapki ze Smalcem

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

En original oppskrift av Forkin

Total tid: 1 t 15 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 1 046 kcal

Allergeninformasjon: kan inneholde gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 gpork fatback, diced into 1 cm cubes
1 stk.yellow onion, finely chopped
1 stk.apple, peeled, cored, and finely diced
1 tsmarjoram, dried
0,5 tssalt
0,25 tsblack pepper, freshly ground

for serving

4 skiverye bread
1 stk.dill pickle, sliced

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Næringsinnhold

32%Poengsum

Kalorier: 1 045,5kcal
Protein: 9g
Karbohydrater: 24g
Fett: 101,9g
Fiber: 3,8g
Sukker: 6,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store the smalec in an airtight container in the refrigerator.

Oppvarming

Smalec is typically eaten cold, spread on bread.