cracklings

Ingredients for 1 servings:

• 500 g bacon (Flomen), from pork
• 300 g fat, from the goose
• 200 g onion(s)
• 150 g apple, sour
• 10 g salt
• 1 g black pepper
• 1 pinch(s) allspice
• 1 tsp, heaped marjoram, shredded
• 1 tsp, stripped Thyme, shredded

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

A poem on homemade brown bread!

Use a fat separator to separate the goose fat from the meat juices. Cut the pork loin into 2.5 cm cubes. Peel and finely dice the onions. Wash, peel, core, and finely dice the apple. Place the pork loin cubes in a wide saucepan and fry over medium heat while stirring. This must be done slowly, otherwise the fat will overheat. When the cracklings are almost cooked through and starting to brown, pull the pan aside and remove the cracklings with a slotted spoon and place them in a pan. Continue to fry and brown gently. When they are done, remove them from the pan with a slotted spoon and place them on a plate. Sauté the diced onions in the pan until tender, then add the diced apple and cook them too. Add the spices and heat everything up again to kill any germs left in the spices. Pour in the goose fat and mix everything well. Pour the onion mixture into the lard and mix everything well. While still hot, use a funnel to fill prepared twist-off jars (washed thoroughly, rinsed with hot water, and sterilized in the oven with the lid on a rack at 100 degrees Celsius). Allow to cool completely, and then seal tightly. When filling, ensure that the solids of the lard are distributed evenly among the number of jars. This amount is enough for about 4 small jars. Store in a very cold place, in a cold cellar or refrigerator. Tip: The cracklings will settle at the bottom of the jar, so don’t scoop the crackling lard out of the jar and spread it on the bread. Instead, spread it vertically so that both the lard and cracklings land on the bread.