Lard with cracklings is a specialty of Polish cuisine, which is not as popular now as it was until recently. Many people avoid it because of it high content of saturated fats and cholesterol. However, it is a delicious ingredient that, in moderate amounts, will not have a negative impact on our body. Find out how to do it.
Lard is animal fat that it is most often prepared from pork fat. Raw fat is rendered from the throat, bacon and bacon at high temperature. However, sometimes you can meet ducks or wild boar. They are rarely prepared in the home kitchen.
Regardless of which part of the pig the bacon comes from, you should pay attention to several aspects. First of all, it must be fresh. Only from this type we can prepare lard with a delicious taste. Fat should have uniform consistency and should not contain veins or skin remnants. If we find them, we will need to fish them out. During the frying process, they will become hard and unpalatable, and the lard will be of much poorer quality.
If we buy bacon in pieces, before preparing it, we should cut off the skin and grind it or cut it into smaller pieces. This way it will melt faster and be easier to process.
Ingredients:
- 800 g of ground bacon,
- 3 onions,
- 3 apples,
- 150 g smoked bacon,
- 2 teaspoons of salt.
Cut the bacon into small cubes. We do the same with onions. Put the bacon into the pan, add salt and then heat it over low heat for about 20 minutes. When it is still light, but starts to appear golden in some places, add onion and bacon. Continue to heat over low heat for another 15 minutes. Stir from time to time to make sure it cooks evenly.
Peel the apples, remove the seeds and cut them into cubes. At the very end of frying, when the lard looks nice and the onion and bacon are fried just right, add them to the whole thing. Mix and fry for another 10-15 minutes. After this time, turn off the gas and let the lard cool slightly. Then we put it in jars, close it tightly and put it in the fridge. The lard can be stored in it for about 2 weeks. It tastes best sprinkled with salt on a slice of whole grain bread and accompanied by pickled cucumber.
Source: Terazgotuje.pl
