Bavarian Griebenschmalz
A thoroughly authentic homemade Griebenschmalz recipe with the same rich and rustic flavor you know and love from Germany!
Ingredients
- 1 cup rendered pork lard (click link for my tutorial on how to make lard), can be made with either leaf fat ("Flomen") for a neutral flavor or back fat ("Rückenspeck") for a more porky flavor.
- 3 tablespoon finely chopped yellow onion
- 3 tablespoons finely chopped apple , any variety works
- 3 tablespoons finely chopped/crumbled pork cracklings (these are a byproduct when you make your own lard)
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- See my tutorial on How to Make Lard. This can be made well in advance as it keeps for weeks or even months if you freeze it. And you can freeze the rendered fat chunks to fry into cracklings later.Reserve about 1/2 cup of the fat chunks leftover from rendering the lard.Heat a skillet over medium high heat and fry the fat chunks. Fry until browned and crispy. Finely chop them and measure out 3 heaping tablespoons. Set these pork cracklings aside until ready to use.
- Fry the onions in the skillet over medium heat until nicely caramelized. Add the apple and cook for another 4-5 minutes until the apple is soft. Add the seasonings and cook for another minute.
- Whip the lard with a fork until light and fluffy. Add the chopped pork cracklings and the onion-apple mixture and stir until thoroughly combined. Place the Griebenschmalz in a glass jar, seal with the lid and refrigerate for at least 2-3 days before using to let the flavors develop. Will keep in the fridge for up to a weeks. Serve on rustic crusty bread. Makes about 1 1/4 cups.
Nutrition
Serving: 2tablespoonsCalories: 197kcalCarbohydrates: 1gProtein: 3gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 140mgPotassium: 10mgFiber: 0.2gSugar: 1gVitamin A: 5IUVitamin C: 0.5mgCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!