Pork cracklings
Ingredients:
Approx. 2 kg of streaky pork belly without skin
1 onion
3 cloves of garlic
Pepper, salt, marjoram
63 ml milk
Streaky pork belly (cut into 1.5 cm pieces)
Approx. 2 kg of streaky pork belly without skin
1 onion
3 cloves of garlic
pepper, salt
marjoram
63 ml milk
Streaky pork belly (cut into 1.5 cm cubes)
Preparation:
1. Heat a frying pan to 150 - 170 degrees and fry the meat cubes (render).
2. Stir repeatedly so that they do not burn.
3. When they are lightly browned, add the sliced onions and garlic.
4. Keep stirring until the crackling is appetisingly brown.
5. Strain the fat through a metal sieve.
6. Put the crackling back into the pan, season with salt, pepper and marjoram, warm it up, add some milk and wait until it has evaporated.
7. Serve warm with homemade farmhouse bread and pickled cabbage.
The strained lard can be cooled, refined with salt, pepper, chives and small pieces of crackling, and used as a spread.