Homemade cracklings

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   To prepare cracklings, take lard with layers of meat, so-called. underscores.

2. STEP 2

   

   Cut the undercuts into strips.

3. STEP 3

   

   And then further across.

4. STEP 4

   

   Place the pieces of lard in a cauldron - this is more convenient: the fat does not splash due to the high sides, and does not burn due to the thickness of the dish.

5. STEP 5

   

   Add pieces of lard as you cut.

6. STEP 6

   

   Heat the lard over medium heat, slightly covering it with a lid, leaving a hole for steam to escape.

7. STEP 7

   

   It is convenient to place the lid on the edge of the spatula. You can add a couple of bay leaves.

8. STEP 8

   

   When all the fat has been rendered from the lard, remove them with a slotted spoon or strain through a sieve.

9. STEP 9

   

   Place the cracklings in a dry jar and store in the refrigerator.

10. STEP 10

    

    For long-term storage, you can fill the cracklings with rendered fat.

Comments on the recipe

Natalia M

26.11.2023

4.5

My mother often made homemade cracklings from lard. I also wanted to cook this delicious dish, I even took my mother’s cauldron for this. I took the brisket - it's lard with layers of meat. I put the cubes in a cauldron and turned on a small fire. First, the lard slowly becomes transparent, and the meat is lightly fried. The main thing is not to increase the heat. Gradually the fat is rendered out and the pieces of lard become smaller in size. There is no need to turn it into breadcrumbs at all). Just squeeze until they become crispy but slightly soft on the inside. I placed the finished cracklings on a paper towel to absorb excess fat. My greaves turned out crispy, tasty, aromatic! You can sprinkle them with salt and eat them just like that. But I added crazy cracklings to the pie filling. It turned out great!