Kanapki ze Smalcem
This traditional Polish spread, smalec, is made from rendered pork fat, typically flavored with onion, apple, and spices. It's often served on rye bread with pickles. This recipe creates a savory and rich spread perfect for a hearty snack or appetizer.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,046 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork fatback, diced into 1 cm cubes
- 1 pcsyellow onion, finely chopped
- 1 pcsapple, peeled, cored, and finely diced
- 1 tspmarjoram, dried
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for serving
- 4 slicerye bread
- 1 pcsdill pickle, sliced
Equipment
heatproof container · slotted spoon · cutting board · knife · heavy-bottomed pot
The method
Step by step
- 1
Place the diced pork fatback into a heavy-bottomed pot or Dutch oven over medium-low heat.
Cook’s note: Using a heavy pot helps prevent scorching and ensures even rendering.
- 2
Render the fat slowly, stirring occasionally, until all the fat has melted and the cracklings are golden brown and crispy, about 45-50 minutes.
About 45 min
Cook’s note: Do not rush this step; slow rendering yields better flavor and texture.
- 3
Carefully remove the crispy cracklings with a slotted spoon and set them aside.
About 2 min
Cook’s note: These cracklings can be saved for snacking or added back to the smalec later for texture.
- 4
Add the chopped yellow onion to the rendered fat in the pot and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 5
Stir in the diced apple and marjoram, cooking for another 5 minutes until the apple softens slightly.
About 5 min
Cook’s note: The apple adds a subtle sweetness and acidity that balances the richness of the fat.
- 6
Remove the pot from the heat and stir in the salt and black pepper.
About 1 min
- 7
Pour the smalec mixture into a heatproof container or jar.
About 1 min
- 8
Allow it to cool completely at room temperature, then cover and refrigerate until firm.
Cook’s note: Cooling slowly helps the smalec set evenly.
- 9
Serve the smalec spread thickly on slices of rye bread, garnished with sliced dill pickles and optionally the reserved crispy cracklings.
Per serving
Nutrition
- Calories
- 1,045.5kcal
- Protein
- 9g
- Carbs
- 24g
- Fat
- 101.9g
- Fibre
- 3.8g
- Sugar
- 6.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the smalec in an airtight container in the refrigerator.
Smalec is typically eaten cold, spread on bread.
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