Traditional German Griebenschmalz

Ingredients

• 500g (1.1 lb) pork fat 500g (1.1 lb) pork fat
• 200g (7 oz) pork cracklings 200g (7 oz) pork cracklings
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon caraway seeds (optional) 1/4 teaspoon caraway seeds (optional)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 12g (total), 4g (saturated)
• Carbohydrates: 0g (total), 0g (sugars)
• Protein: 3g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the pork fat over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Add the pork cracklings to the skillet and cook until they become crispy and golden brown.
4. 4.
   Remove the skillet from heat and let it cool slightly.
5. 5.
   Using a food processor or a mortar and pestle, grind the cracklings until they are finely chopped.
6. 6.
   Return the skillet to low heat and add the ground cracklings to the rendered fat.
7. 7.
   Stir in the salt, black pepper, and caraway seeds (if using).
8. 8.
   Cook the mixture on low heat for another 10 minutes, stirring occasionally.
9. 9.
   Remove from heat and let it cool completely.
10. 10.
    Transfer the Griebenschmalz to a jar or container and refrigerate until firm.

Treat your ingredients with care...

• Pork fat — Make sure to use high-quality pork fat with a good balance of fat and meat. Trim off any excess skin or connective tissue before rendering.
• Pork cracklings — If you can't find pre-made pork cracklings, you can make your own by frying pork skin until crispy.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked paprika to the Griebenschmalz.
• Serve the Griebenschmalz at room temperature to enhance its spreadable consistency.
• Experiment with different spices such as thyme or marjoram to add a unique twist to the recipe.
• Use a food processor with a pulse function to finely chop the cracklings without turning them into a paste.
• Store the Griebenschmalz in an airtight container in the refrigerator for up to two weeks.

Serving advice

Serve the Griebenschmalz on freshly baked bread or rolls. It pairs well with rye bread, pretzels, or crusty baguettes. Add a sprinkle of fresh chives or green onions on top for an extra burst of flavor.

Presentation advice

Transfer the Griebenschmalz to a decorative jar or ramekin for an appealing presentation. Garnish with a sprig of fresh herbs, such as parsley or thyme, to add a touch of color.