Typical Slovak side dish but also the basis for delicious Lardkies. →
Preparation time 120 minutes
- 1 kg fresh pork (belly) fat for melting
- 50 ml water
Cut the bacon into cubes about the size of 2×2 cm. Pour a little water into the saucepan and add the chopped fat and cubes and melt it over medium heat until the cracklings begin to be coloured pink.
WARNING – cracklings nor fat can not burn! Otherwise they would stink and fat would loose its snow white colour.
Once ready, drain the lard and let cool down slightly. Then it spilled over into the jars, or cups from margarine. Store the cracklings in the refrigerator, or you can use it for preparation of a spread for Lardkies. In Slovakia men eat cracklings just as they are with bread.