Čvarci (Traditional Pork Cracklings)

7 steps. Take it one step at a time.

1. 01

   Cut the pork fat

   Cut the pork fat into uniform cubes, roughly 2-3 cm (about 1 inch) in size. Try to keep them even so they render at the same rate.

2. 02

   Place the cubed fat and water

   Place the cubed fat and water into a large, heavy-bottomed pot. The water prevents the fat from burning before it starts to melt.

3. 03

   Cook over medium heat, stirring frequently

   Cook over medium heat, stirring frequently with a long wooden spoon. Once the water evaporates and the fat begins to bubble and sizzle, reduce heat slightly.

   1 hr
4. 04

   When the fat pieces start

   When the fat pieces start to turn slightly yellow and the liquid fat is clear, carefully pour in the milk. This will cause some foaming but gives the cracklings their signature color.

5. 05

   Continue cooking and stirring

   Continue cooking and stirring until the cracklings are golden brown and float to the surface. Immediately strain the cracklings from the hot liquid lard.

   30 min
6. 06

   Place the cracklings

   While still warm, place the cracklings in a press (or use a potato ricer) to lightly squeeze out excess fat. Do not over-press if you like them slightly softer.

7. 07

   Toss with salt while hot

   Toss with salt while hot and serve.