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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1046 kcal
Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 500 gpork fatback, diced into 1 cm cubes
- 1 szt.yellow onion, finely chopped
- 1 szt.apple, peeled, cored, and finely diced
- 1 łyżeczkamarjoram, dried
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
for serving
- 4 plasterrye bread
- 1 szt.dill pickle, sliced
Sprzęt
heatproof container · slotted spoon · cutting board · knife · heavy-bottomed pot
Sposób przygotowania
Krok po kroku
- 1
Place the diced pork fatback into a heavy-bottomed pot or Dutch oven over medium-low heat.
Wskazówka kucharza: 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.
Około 45 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 7 min
- 5
Stir in the diced apple and marjoram, cooking for another 5 minutes until the apple softens slightly.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 7
Pour the smalec mixture into a heatproof container or jar.
Około 1 min
- 8
Allow it to cool completely at room temperature, then cover and refrigerate until firm.
Wskazówka kucharza: 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.
Na porcję
Wartości odżywcze
- Kalorie
- 1045,5kcal
- Białko
- 9g
- Węglowodany
- 24g
- Tłuszcz
- 101,9g
- Błonnik
- 3,8g
- Cukry
- 6,6g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store the smalec in an airtight container in the refrigerator.
Smalec is typically eaten cold, spread on bread.