Smarowidło is an alternative to Polish lard spread-smalec. It’s almost the same, however, there are some differences. I will distinguish them later on in this post.
Pork spread for bread is a traditional Polish food that everyone should try. It’s filling, aromatic, and absolutely delicious!
What Is The Difference Between Smarowidło And Smalec Ze Skwarkami?
These two spreads are almost the same. Two main differences are:
- the process of making (you make smarowidło using water, when making smalec ze skwarkami there is no water involved)
- you put ogorek kiszony (fermented cucumber) inside smarowidło, while you serve it separately with smalec ze skwarkami
How To Store Smarowidło Polish Spread For Bread?
You can keep it in the fridge for up to 2 weeks.
Be sure that no air gets inside your smarowidło! So, if you pour the hot smarowidło into a bowl or jar, you are sure there is no air inside.
When you start to eat it, some air gets inside. From that time, you have about 3-4 days to eat everything.
Smarowidło Polish Spread For Bread Recipe
- 1 lb of ground pork fat back
- 1 onion
- ½ tsp of pepper
- 1 tsp of dried marjoram
- 3 garlic cloves
- 2 dill pickles (ogorki kiszone)
- Place the ground pork fat back into the pot. Cover it with water - the water should reach about ½'' above the meat.
- Cook it slowly for at least one hour, until the entire water evaporates and the greaves will change the color to golden.
- In the meantime, finely dice the onion and sweat it on oil.
- Finely dice the dill pickles.
- When the lard is ready, add pickles and sweated onion.
- Pour smarowidło inside the jar or bowl and cool it off. Serve cold.
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