Pork Cracklings (Shkvarki)
A quick, mouthwatering dish — not diet food, but seriously good! Just about everyone has tried pork cracklings at least once. They're an incredibly tasty snack that, paired with a slice of bread, will fill you up and be a real pleasure to eat. Cracklings are simple to make, but a few small tricks help you get them just right — not over-fried, not scorched, and not left underdone.
Hope
Recipe author
Pork Cracklings (Shkvarki)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
2 g
Fats 98 %
89 g
Carbohydrates 0 %
0 g
795 kcal
GI:
0
/
0
/
0
- You can use pure fatback with no meat streaks, or pieces with a little meat on them — it's a matter of taste. A fried streak of meat adds chew and a savory bite; without it, the cracklings come out softer. Work with whatever you have in the freezer or whatever looks good at the market. You can trim the rind off or leave it on — again, it's personal preference. A thick rind can turn tough and hard to chew after frying, while a thin one crisps up and adds a pleasant finish. Trim the rind from your piece of fatback (or leave it, if you like). Cut the fatback into small cubes, no bigger than 1/2 inch (1 cm). Toss with the salt and mix. The pieces will stick together, so mix with your hands to coat every cube. At this point you can add any spices you like — freshly ground black pepper pairs especially well with pork fat. Traditionally this is cooked in a cast-iron cauldron, but if you don't have one, use a heavy-bottomed pot or skillet. Add the cubes, cover, and set over the lowest heat. Rendering the fat takes anywhere from 40 to 90 minutes, depending on the amount, the size of the pieces, and how deeply you want them browned. For soft cracklings that spread easily on bread, cook just until the pieces turn translucent; for firmer, crunchier ones, fry until golden. Stir now and then as the fat renders, but do it carefully — it can spatter and burn your skin. Once they reach the doneness you want, scoop out the cracklings and serve. Strain and save the rendered fat; you can store any leftover cracklings submerged in it for up to a week. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Fat - 797 kcal/100g
- Spy - 658 kcal/100g
- Salt - 0 kcal/100g
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