Hearty cracklings

Ingredients for 4 servings:

• 500 g bacon (pork back bacon or rind)
• 200 g onion(s), finely diced
• 100 g apple, finely diced
• 3 g garlic, freshly grated
• 4 g ginger, freshly grated
• ½ g lovage, dried (Maggi herb) or alternatively: marjoram, dried
• 2 g caraway seeds, crushed or ground
• 5 g salt
• 1 g chili flakes
• n. B. Lemon peel, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

because you catch mice with bacon

Finely dice the bacon and fry in a pan over medium heat until the cracklings are light brown (use a splatter guard if necessary). Pour the rendered fat (lard) with the cracklings through a sieve. Let the fat cool in a glass or ceramic bowl. Fry the cracklings again until golden brown. Then remove from the pan and let cool. Now fry the onions in the remaining fat. Once the onions have taken on some color, add the diced apple and braise for about 5 minutes. Then let cool. Prepare or weigh the spices and add them to the cooled lard. Add the onion and apple mixture and whisk vigorously. Then add the crispy, golden-brown cracklings and the grated lemon zest. Whisk the lard again, season to taste, and add more salt if necessary, and fill into jars (about 4-5 jars). The lard can be stored in a cool place (storage cellar, etc.) for at least six months. Note: Bacon cubes with some red meat still attached will brown very quickly – discard them before or during cooking.