Pork Crackling Pâté

Name: Pork Crackling Pâté (Škvarky/Oškvarky)
Cuisine: Slovakian
Ingredients: 1 kg/2¼ lb pork fat; 15-30 ml/1-2 tbsp caraway seeds (optional); rye bread, to serve; 500 g/1¼ lb pork crackling; 1 large onion, peeled and chopped; 30 ml/2 tbsp ‘full-fat’ Czech or Slovak mustard, or Polish mild mustard; 30 ml/2 tbsp ‘full-fat’ Czech or Slovak mustard, or Polish mild mustard; 30 ml/2 tbsp ‘full-fat’ Czech or Slovak mustard, or Polish mild mustard; 1 garlic clove, peeled and crushed (optional); salt and ground black pepper; salt and ground black pepper

Škvarky/Oškvarky

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Pork crackling would usually be cooked in a pan rather than oven-roasted, and the economical dish then stored in the freezer for the winter months. It can be eaten as it is or made into this tasty pâté for serving with bread.

Ingredients

1 kg/2¼ lb pork fat
5 ml/1 ts

Europe
Slovakia
Czech Republic
Bread
Side dish
Starter
Eastern Europe
Winter

Method

Dice the pork fat into 2cm/¾in cubes, then put into a large pan. Add 100ml/3½fl oz/scant ½ cup water and cook over low heat until golden. Stir occasionally to stop the fat sticking to the pan.
If you want the pork to be crispier, leave it to cook for a little longer. Use a coarse strainer to separate the fat from the crackling. Put the fat into a porcelain bowl