Traditional Polish Smalec Recipe

Ingredients

• 500g (1.1 lb) pork fatback 500g (1.1 lb) pork fatback
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• Rye bread, for serving Rye bread, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 1g (total), 0g (sugars)
• Protein: 1g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Cut the pork fatback into small cubes and place them in a large frying pan or skillet.
2. 2.
   Cook the pork fat over low heat, stirring occasionally, until it has rendered and turned golden brown. This process may take around 1 to 1.5 hours.
3. 3.
   Once the pork fat has rendered and become crispy, remove it from the pan using a slotted spoon and transfer it to a bowl lined with paper towels to drain excess fat.
4. 4.
   In the same pan, add the chopped onion and minced garlic. Cook until the onion becomes translucent and slightly caramelized.
5. 5.
   Remove the pan from heat and let the onion and garlic mixture cool for a few minutes.
6. 6.
   In a mortar and pestle, crush the dried marjoram, dried thyme, ground black pepper, and salt together until well combined.
7. 7.
   Add the crushed herb mixture to the cooled onion and garlic mixture, and stir well.
8. 8.
   Finally, mix in the crispy pork fat, ensuring that it is evenly distributed throughout the spread.
9. 9.
   Transfer the Smalec to a jar or airtight container and refrigerate for at least 2 hours to allow the flavors to meld together.
10. 10.
    Serve the Smalec chilled with slices of rye bread.

Treat your ingredients with care...

• Pork fatback — Make sure to cut the fatback into small cubes to ensure even rendering. Slowly rendering the fat over low heat will yield the best results, creating a crispy and flavorful texture.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked bacon or smoked paprika to the mixture.
• Customize the herbs and spices according to your preference. Some variations include adding chopped fresh parsley, chives, or even a pinch of cayenne pepper for a hint of heat.
• Store the Smalec in an airtight container in the refrigerator for up to 2 weeks.
• To enhance the presentation, garnish the Smalec with a sprinkle of fresh herbs or a drizzle of melted butter before serving.
• Experiment with different types of bread, such as sourdough or pumpernickel, to find your favorite pairing.

Serving advice

Serve the Smalec chilled, allowing the flavors to fully develop. Spread it generously on slices of rye bread for a traditional Polish experience. It can also be enjoyed as a condiment alongside grilled sausages, roasted meats, or as a flavorful addition to pierogi.

Presentation advice

Present the Smalec in a small bowl or jar, garnished with a sprig of fresh herbs. Serve it alongside a basket of freshly sliced rye bread, allowing guests to help themselves to this delicious Polish spread.