Appetizers and Party Food Recipes
Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe
1 – 2 LB of pork cracklings and 4 – 5 cups of lard
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. Read More
Appetizers and Party Food Recipes
Gluten-freeDairy-freeLow-carb
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe!
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.
Sourcing the Right Cut: Pork Back Fat
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.
Meat Preparation and Dicing Technique
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.
The Role of Water in Rendering
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.
Monitoring the Cooking Stages
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 and Draining the Lard
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.
Serving and Storage Suggestions
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.
Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe
1 – 2 LB of pork cracklings and 4 – 5 cups of lardTom the ChefPublished: 1.7.2026
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Ingredients:
Click any ingredient to learn more* Pork back fat is standard meat cut. Every hog has enough of it. In Europe, it is normally available in most stores. In the United States, it is for sale less commonly, but it is still very heavily used in meat products. It is a common ingredient for sausages, kielbasas, brats, and other meat products that are commonly eaten. Since butchers utilize this cut for their meat products, they often do not sell it by themselves. In any good butcher store, you can request this kind of cut, and they will gladly prepare it for you (it may just have to be a special order). You can also purchase this cut from some online meat seller (just write “pork back fat” to Google, confirm with enter, and then select the shopping section. Please note that sellers usually ship only in certain parts of the USA, for that reason I’m not providing you with links). Optionally, you can also obtain pork fat from other pork parts while preparing other meals. For example, Boston pork butt or back pork leg can have in packaging a thick layer of fat that people often cut off and dispose of. If you keep this fat layer and freeze it every time you prepare, eventually, you will collect enough to prepare this recipe. And it will be totally free!
Tools:
Click any tool to learn more1x Chef’s knife
1x Strainer
1x Funnel (metal )
1x Large Pickling Jar with Lid (capacity of each about 4 – 5 cups)
Nutrition:
Gluten-freeDairy-freeLow-carb
Nutrition is not available for this recipe — the figures its ingredients give did not pass our accuracy checks, so we would rather show nothing than a number we cannot stand behind.
Directions:
1.Meat Preparation:
Let’s start with the preparation of the pork cracklings (Škvarky) & lard (sádlo) recipe!
1.1.
Rinse pork back fat thoroughly under cold water to remove surface bacteria.
1.2.
Then cut into even dice (size based on your preferences; I prefer sizes about ½ to ¾”) and place them right in the large stock pot that is not on the stove yet.
Important:
- Fat is usually with minimal or no meat present on it.
- Little meat is okay (leave little parts on it without worries), but if large pieces of meat are present, remove them and use them for another project (yes, they are delicious).
- If you leave too much meat, your pork cracklings will still be delicious but may be more chevy than you wish.
- Keep the size of your dice unified as much as possible for even cook, but still use smaller pieces from the side.
2.Cooking Part 1:
2.1.
Place stock pot with dice on the stove and set stove to medium heat.
2.2.
Add:
2 cups of water
And briefly stir using a large cooking spoon.
Notes:
- Water is added just to begin the process of cooking – it will eventually evaporate.
- It will help to preheat diced pork back fat, which will then start turning into pork cracklings by gradually releasing fat (pork lard).
- If you do not use water to start, it will not get properly cooked, and it will start sticking to the pot.
2.3.
Bring to a simmer with occasional stirring and cook until the first part of the lard is released.
Notes:
- The first amount of the lard will be very small, and diced pork back fat will turn slightly shiny.
- Do not expect large amounts; expect just the right amount to prevent burning or sticking to the pot.
- At this stage, water should be evaporated, and the amount of the lard should be roughly like how much cooking oil you would use for stir-frying.
3.Cooking Part 2:
3.1.
Reduce temperature to medium-low and cook with occasional stirring until pork cracklings release a significant amount of lard and turn to an appetizing golden color (usually between 30 minutes to 90 minutes based on the size, exact temperature, and quality of pork back fat).
Notes:
- During the whole cooking process, you will have more and more pork lard until the amount of pork lard is the majority of the content in the pot, and the diced pork back fat will start frying in it (last step of cooking).
- Eventually, pork cracklings may start sticking to the bottom. Therefore, using a large cooking spoon will allow you to scrape them from the bottom of the pot.
- Do not overthink the cooking time. Pork cracklings are going to reach the minimum required safe serving temperature of 145°F within less than the first 10 minutes, and after that, it is just about releasing the lard and turning it into a nice appetizing golden color. If you like a less fatty taste, just simply extend the cooking – just make sure not to burn them. And feel free to take one out and taste it when you get close to making sure it fits your flavor preference (lightly salt it before tasting).
4.Drain the Lard:
4.1.
When pork cracklings are cooked to your satisfaction, cover the pot with a lid and very carefully move it to a cool surface, away from the hot burner or the cooling rack next to the stove.
Important:
Minimize the movement of the pot to just the necessary distance, placing it on the closest cold surface. At this point, the oil is extremely hot, potentially reaching temperatures close to 400°F. Burns from hot oil can be very dangerous.
4.2.
4.3.
Remove the lid and, using a slotted spoon, gradually scoop all cracklings into the strainer. (Place the strainer into the mixing bowl to allow the cracklings to drip excess fat.)
Important:
- Secure the strainer with a fork or spoon on the mixing bowl to prevent it from slipping.
- Make sure not to use any plastic strainers or non-heatproof plastic utensils, as they could melt in the hot oil.
4.4.
When all the cracklings are in the strainer, let them drip for about a minute.
4.5.
Place cracklings into a medium mixing bowl and generously salt.
4.6.
Let the lard cool for at least one hour with the lid removed to make it safer to handle.
4.7.
Then carefully pour lard into jars while still warm (use a metal funnel if needed).
Notes:
- Lard will turn to while and harden while fully cooled.
- It will melt again if you decide to cook with it later.
5.Serving of Pork Cracklings Škvarky & Lard Sádlo Recipe:
5.1.
Pork cracklings:
5.1.1.
Can be served hot, but most often, they are served cold.
5.1.2.
Let it fully cool at room temperature, place it into the food container, and let it cool for a few hours (or preferably overnight) in the refrigerator.
5.1.3.
Serve like a snack or appetizer on the bread (use lard like a spread!) or turn it into the spread (recipe here).
5.2.
Pork Lard:
5.2.1.
Cook with lard right way or let it cool when you want to use it as a spread or for later use in cooking or baking.
5.2.2.
Let it cool fully at room temperature, cover it with a lid, and let it cool for a few hours (or preferably overnight) in the refrigerator.
5.2.3.
Use for cooking, baking, or spreading on a slice of bread with finely chopped onion and a sprinkle of salt.
5.3.
Enjoy my Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe!
Kitchen Guide
Pork and Veal (steaks, chops, roast)
The USDA minimum safe internal temperature is 145°F.
Popular serving temperatures:
- 120 – 130°F – Rare
- 130 – 135°F – Medium Rare
- 135 – 145°F – Medium (most popular, especially by chefs)
- 145 – 155°F – Medium Well
- 155°F and more – Well Done
Popular questions
Where can I find the main ingredient for the Pork Cracklings (Škvarky) & Lard (Sádlo) Recipe?
In Europe, pork back fat is standard in stores. In the USA, you can ask a butcher for this specific cut (it may be a special order), buy from online meat sellers, or save the fat cap from Boston pork butt or back pork leg when preparing other meals to collect enough for the recipe.
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