Yield: 4 servings
|2½ kilograms||Fresh pork bacon [the fatty layer right underneath|
|The skin. K.B.] (approx. 5 1/2 lbs)|
|⅛ litre||Milk or water (1/2 cup plus 1/2 Tbsp)|
Cut the bacon into ¾-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.
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