Polish Smalec
Description
Perfect for both special occasions and everyday meals. Smalec prepared according to this recipe is served in any Polish restaurant specializing in national cuisine—often as an appetizer and frequently as a complimentary offering from the establishment. You can also prepare this incredibly delicious and aromatic appetizer at home, and I'll show you how right now. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Polish-style smalec. Any pork fat suitable for making cracklings will work; preferably with bits of meat in it. Peel the onion and garlic, and wash them along with the apple.
- 2
Step 2
Cut the lard and bacon into small cubes, transfer to a skillet, and fry over low heat for 15–20 minutes, until a lot of fat has rendered and the lard has turned into cracklings.
- 3
Step 3
Finely chop the onion, peel the green tart apple and remove the seeds, grate it on a coarse grater, and add to the skillet. Braise covered over low heat for another 30 minutes; the onion should become completely soft, and the apple should practically cook down.
- 4
Step 4
When the mixture has become sufficiently homogeneous, add marjoram, garlic, and salt and pepper to taste. Mix and let it rest for another 10–15 minutes.
- 5
Step 5
Using an immersion blender, lightly blend everything until fairly smooth, but don't overdo it—ideally, some bits of meat from the bacon layers should remain so they're noticeable in the sandwiches.
- 6
Step 6
Spread the warm mixture into jars, let cool, and refrigerate until fully set. Smalets tastes best on days 2–3, after it has rested a bit and absorbed all the flavors and aromas.
- 7
Step 7
Spread a slice of rye bread with smalec and serve it with borscht, or simply as an appetizer. Poles serve this smalec with sour pickles. Very tasty — enjoy cooking!