Griebenschmalz: Make German Pork Schmalz With Cracklings
An easy recipe for making pork schmalz with cracklings, traditionally used as a cooking fat or bread spread in Germany and Eastern Europe.
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Instructions
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Cut fat trimmings into 1/4-inch pieces.
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Place trimmings in a large, high-sided skillet over low to medium heat; avoid nonstick pans.
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Heat and stir for at least 1 hour until the fat melts and pieces turn into brown cracklings.
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If using, finely chop and add peeled apple and onion, then continue cooking until the apple turns golden brown (15+ minutes).
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Salt to taste, or salt the rendered fat before serving.
Nutritional Info (per serving)
Calories:
511 kcal
Carbohydrate:
0 g
Cholesterol:
54 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
22 g
Sodium:
0 mg
Sugar:
0 g
Fat:
57 g
Unsaturated Fat:
0 g