Pork cracklings Škvarky are usually served cooled and are absolutely delicious! They can be used as snacks (eat them as snacks, like snacking on potato chips), appetizers, for making Pork Crackling spread, or even for preparation of the best version of Slovak pastry called “Pagace”. They are made from pork back fat.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am Tom the Chef, and I am thrilled to share this culinary essential with you on CookingHub. This preparation is near and dear to my heart, transforming simple pork back fat into two incredible products: crispy Škvarky and smooth, versatile Sádlo. Whether you plan to enjoy them as a savory snack or use the rendered fat for baking, this guide covers every step to ensure success.
The most critical component of my Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe is obtaining the correct meat cut. You need pork back fat. If you are in Europe, this is standard and normally available in most stores. However, in the United States, it is for sale less commonly, though it is still very heavily used in meat products like sausages and brats. Since butchers utilize this cut for their own products, they often do not sell it by itself. I recommend you visit a good butcher store and request this kind of cut; they will gladly prepare it for you, though it may be a special order. Alternatively, you can purchase this cut from some online meat sellers. Another option I suggest is obtaining pork fat from other pork parts while preparing other meals. For example, Boston pork butt or back pork leg can have a thick layer of fat that people often cut off. If you keep this fat layer and freeze it every time you prepare meat, eventually, you will collect enough to prepare this recipe totally free.
To ensure the Škvarky cook evenly, proper preparation is key. I start by rinsing the pork back fat thoroughly under cold water to remove surface bacteria. When cutting, I dice the fat into even sizes based on preference, though I prefer sizes about ½ to ¾ inch. It is important to note that this fat usually has minimal or no meat present. A little meat is okay to leave on, but if large pieces of meat are present, I remove them and use them for another project. If you leave too much meat on the fat, your pork cracklings will still be delicious but may be more chewy than you wish. Keeping the size of the dice unified ensures an even cook for this Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe.
One distinct step in my process is the addition of water. Once I place the stock pot with the diced fat on the stove, I add 2 cups of water and briefly stir. This might seem counterintuitive when making lard, but the water is added just to begin the process of cooking. It will help to preheat the diced pork back fat, which will then start turning into pork cracklings by gradually releasing fat. Eventually, this water will evaporate. If you do not use water to start, the fat will not get properly cooked, and it will start sticking to the pot. This technique ensures that the first amount of lard is released without burning.
Cooking this Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe involves two main parts. In the first stage, I bring the mixture to a simmer until the water evaporates and the first part of the lard is released. The diced fat will turn slightly shiny. In the second part, I reduce the temperature to medium-low. This is when the pork cracklings release a significant amount of lard and turn to an appetizing golden color. This takes between 30 to 90 minutes. You will notice that eventually, the pork cracklings may start sticking to the bottom, so using a large cooking spoon allows me to scrape them from the bottom. They reach safe serving temperatures quickly, so the rest of the time is just about releasing the lard and achieving that golden color.
Safety is paramount when handling rendered fat. When the Škvarky are cooked to satisfaction, I cover the pot and carefully move it to a cool surface. I emphasize minimizing the movement of the pot because the oil is extremely hot, potentially reaching temperatures close to 400°F. Burns from hot oil can be very dangerous. When draining, I use a slotted spoon to scoop the cracklings into a metal strainer placed over a mixing bowl. It is vital to make sure not to use any plastic strainers or non-heatproof plastic utensils, as they could melt in the hot oil. I let the lard cool for at least one hour with the lid removed before pouring it into jars.
My Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe yields two distinct treats. The pork cracklings can be served hot, but most often, they are served cold. I let them fully cool at room temperature before refrigerating them. They are excellent served like a snack or appetizer on bread, or used to make Pagáče. As for the pork lard, it will turn white and harden when fully cooled. You can use it for cooking, baking, or spreading on a slice of bread with finely chopped onion and a sprinkle of salt. It is best to let it cool fully at room temperature, then cover and refrigerate.
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