Schmaltz mit Grieben

Ingredients

• 200 grendered pork fat
• 80 gcrispy cracklings
• 1onion — finely diced
• rye bread — to serve
• to tastecoarse sea salt

Method

1. Begin by finely dicing 1 onion. Use a sharp knife to ensure even pieces, which will help the onion cook uniformly and blend smoothly into the schmaltz. Set the diced onion aside.
2. In a medium saucepan, combine 200 g rendered pork fat and 80 g crispy cracklings over low heat. Stir gently with a wooden spoon until the cracklings are evenly distributed throughout the fat. The mixture should appear glossy and the cracklings should remain crisp.
3. Add the diced onion to the saucepan. Increase the heat to medium-low and cook, stirring occasionally, until the onion becomes translucent and soft. The onion should not brown, but rather release its sweetness into the fat, enhancing the flavor of the schmaltz.
4. Once the onion is cooked, remove the saucepan from the heat. Allow the mixture to cool slightly, which will help the flavors meld together. The schmaltz should have a smooth yet slightly coarse texture due to the cracklings.
5. Season the schmaltz with coarse sea salt to taste. Stir well to incorporate the salt evenly throughout the mixture. For a balanced flavor, taste the schmaltz on a piece of rye bread, adjusting the salt as necessary.
6. Let the schmaltz rest for a few minutes. This brief resting period allows the flavors of the onion to mellow and blend harmoniously with the pork fat and cracklings.
7. Serve the Schmaltz mit Grieben cool, accompanied by slices of rye bread, soft pretzels, or boiled potatoes. The schmaltz should be spreadable yet firm, offering a rich and savory complement to the bread or potatoes.