PORK SCHMALZ

A surprisingly healthy alternative to butter, pork schmalz is a favourite spread in Eastern Europe, and is customizable.

Pork1 lb, finely Back2 small, dicedFat

Onions peeled 1, and cored chopped

Apple and quartered

slightlyGarlic 1 crushedclove,

Bay Leaf 1

Marjoram ¼ tsp

Sweet Paprika

a pinch

Coarse Salt to taste Freshly Ground Black Pepper to taste

Pumpkin Seeds

4 Tbs, toasted and chopped (optional)

Toasted or Black Sesame Seeds 2 Tbs

(optional)

1 RENDER the pork fat in a large frying pan over low-to-medium heat, until cracklings form. This will take anywhere from 30–60 minutes.

2 TURN the heat to low and use a skimmer to remove the cracklings. Drain on paper towel and set aside. When the pork fat has slightly cooled, add the onions, marjoram, bay leaf, garlic clove, and apple quarters. Turn up to medium heat and cook for 20–30 minutes, until the onions are brown. Remove and discard the apples, bay leaf, and garlic.

3 IF you would like a fine pork schmalz, strain the rendered fat through a fine mesh strainer or cheesecloth, into a ramekin or stoneware container. If you want the additional texture, leave the onions in when pouring into the container. As the fat begins to solidify, add the cracklings, toasted pumpkin seeds and/or sesame seeds. Season with the paprika, salt and pepper.

4 COOL the mixture completely and store in the fridge for up to 4 weeks. Serve on crusty bread.