| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
German, Pork |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
kg |
Fresh pork bacon [the fatty |
|
|
layer right underneath |
|
|
The skin. K.B.], approx. 5 |
|
|
1/2 lbs |
| 1/8 |
|
Milk or water, 1/2 cup plus |
|
|
1/2 Tbsp |
INSTRUCTIONS
Cut the bacon into 3/4-inch cubes and put into a tall pot which must
not get filled more than halfway up (to prevent the large amount of
foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch. As
soon as there is a little liquid fat covering the bottom of the pot,
add milk or water, and heat up more, constantly stirring. Let the
cracklings brown a little bit more, then pour off the liquid lard,
through a sieve, into an earthenware pot. Warm cracklings are very
popular in-between meal. Serves 4. From: D'SCHWAEBISCH' KUCHE' by
Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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