Polish Bacon Spread {Smalec}
Smalec [smah-lets] is a dish made of rendered pork fat with onions and spices. It is spread on bread and topped with onions or pickles. The recipe is as old as the old country and there is a reason why it survived through all the turbulences in Polish history. For centuries, it was a cheap and substantial meal for the working class, and a creative way of using ALL of the meat. AND it’s just plainly delicious. It also became somewhat of a symbol of Polish hospitality. I’ve seen many traditional Polish restaurants serve it as a free starter.
I would consider my smalec recipe a “fancy” version. I add apples and fragrant spices. I also tend to add a bit more bacon as I like the bacon bits that end up a bit crunchy. Who doesn’t like that?!
Polish Bacon Spread {Smalec}
Ingredients
- 2 lbs / 1 kg of pork fat
- ½ lb / 250 g of raw pork belly
- 4 medium onions (about 2 c diced)
- 2 tart apples
- 10 garlic cloves, minced
- ½ tsp of freshly ground pepper
- 1 tsp salt
- 1 tbsp dried marjoram
- ¼ tsp caraway seed
Instructions
Have your butcher course grind the pork fat, if possible. Dice pork belly. Set a large pot to medium heat and add just the pork fat. Render until all white is liquid and the bits start turning brown. This may take about 30-45 minutes.
Then, add pork belly and continue rendering until meat bits start browning, another 30 minutes or so.
In the meantime, dice onions and grate the apples. When meat bits are starting to brown, add onions and apples. Sauté until onions are nicely golden brown.
Finally, add minced garlic, pepper, salt, marjoram and caraway seeds, stir well and cook for a couple of minutes.
Transfer to jars or decorative dishes and set aside to cool completely. Refrigerate. It will stay fresh in the fridge for weeks.
Notes
Serve with crusty bread. Top with slices of pickles and / or fresh onions.
Does that sound delicious or what?!
Polish Bacon Spread {Smalec}
Ingredients
- 2 lbs / 1 kg of pork fat
- ½ lb / 250 g of raw pork belly
- 4 medium onions (about 2 c diced)
- 2 tart apples
- 10 garlic cloves, minced
- ½ tsp of freshly ground pepper
- 1 tsp salt
- 1 tbsp dried marjoram
- ¼ tsp caraway seed
Instructions
Have your butcher course grind the pork fat, if possible. Dice pork belly. Set a large pot to medium heat and add just the pork fat. Render until all white is liquid and the bits start turning brown. This may take about 30-45 minutes.
Then, add pork belly and continue rendering until meat bits start browning, another 30 minutes or so.
In the meantime, dice onions and grate the apples. When meat bits are starting to brown, add onions and apples. Sauté until onions are nicely golden brown.
Finally, add minced garlic, pepper, salt, marjoram and caraway seeds, stir well and cook for a couple of minutes.
Transfer to jars or decorative dishes and set aside to cool completely. Refrigerate. It will stay fresh in the fridge for weeks.
Notes
Serve with crusty bread. Top with slices of pickles and / or fresh onions.
Hope you try this recipe soon.
Smacznego!
Anna