Hearty Crackling Lard
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g bacon, (pork back bacon or rind)
- 200 g onion (s), finely diced
- 100 g apple, finely diced
- 3 g arlic, freshly rated
- 4 g iner, freshly rated
- 0.5 g ½ lovae, dried (Mai herb) or alternatively: marjoram, dried
- 2 g caraway seeds, crushed or round
- 5 g salt
- 1 g chilli flakes
- Lemon peel, grated
Print Recipe
Pin Recipe Instructions
- Finely dice the bacon and leave in a pan over medium heat until the cracklings are light brown (use a pan splash guard if necessary). Pour the rendered fat (lard) with the cracklings through a sieve. Let the fat cool in a glass or ceramic bowl. Fry the greaves again until golden brown. Then take it out of the pan and let it cool down.
- Now sauté the onions in the remaining fat. After the onions have taken on a little color, add the apple cubes and stew for about 5 minutes. Then let it cool down. Prepare or weigh the spices and add to the cooled lard. Add the onion and apple mixture and whisk vigorously with a whisk. Then the crispy, golden brown greaves and the grated lemon peel are added. Whip the lard again, season to taste, season with salt and fill into glasses (approx. 4-5 glasses). The lard can be stored in a cool place (storage cellar, etc.) for at least ½ year.
- Note: The bacon cubes to which some red meat sticks will turn brown very quickly - if necessary, sort out before or when leaving out!
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