Spreading a slice of bread with pork fat and putting fermented cucumber on top? It may sound a bit odd but this traditional Polish food is surprisingly delicious! Keep on reading to discover why you should add a traditional Polish smalec recipe to your cookbook.
Lard spread is fast and easy to make, and you can store it in the fridge for up to 2 weeks.
If you visit one of the traditional Polish restaurants, you will probably get it as a free starter before the meal.
Smalec tastes best with freshly baked sourdough bread that still has a crispy skin. It’s usually served with ogorek kiszony which is traditional Polish fermented cucumber.
Tips For Making Smalec Polish Pork Fat Spread
See also my smarowidło recipe.
Cook it slowly
Be sure to take your time, let the fat dissolve in the medium temperature. You don’t want to overboil it!
Serve it with veggies
Smalec may taste a little bland when you eat it with bread only. Add some veggies to make it taste better, preferably:
Traditional Polish Smalec Recipe
- 1 pound of pork fat, without skin
- 1 big onion
- 1 clove of garlic
- 1 sour apple (optionally)
- 5 ounces of bacon
- 1 teaspoon of salt
- ½ teaspoon of pepper
- ½ teaspoon of marjoram
- Chop finely the pork fat and fry it slowly until it becomes a liquid with small white "skwarki" (pork rinds). It will take about 20-25 minutes.
- Add finely chopped onion, garlic, and bacon. Fry slowly for another 15 minutes.
- Add salt, pepper, and marjoram.
- If you decided to add an apple, chop it finely or grate. Fry slowly for another 15 minutes.
- Smalec is ready. Pour it into the jar(s), wait until it's cold and put it in the fridge. You can store it there for up to 2 weeks.
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