Ingredient List Print Recipe
- 3 pounds pork belly, cut into small chunks
- 2 onions, peeled and quartered
- 4 cloves of garlic, peeled and smashed
- 2 apples, cored and quartered
- 2 springs fresh rosemary
- Freshly ground black pepper
Lessons of the Hunt
By John Besh
I learned the lesson well at the Spielweg that nothing, and I mean nothing, should go to waste. This includes the fat of any animal. We’re so used to thinking of the word schmaltz as chicken fat, but in the Black Forest any rendered animal fat is schmaltz, and can be highly seasoned and used as a spread. This recipe originally called for wild boar bellies, which are almost impossible to come by. But I like to make schmaltz from good-quality pork belly or even from those fatty, farm-raised duck skins.
Servings: Makes one small bowl
1. Combine the pork belly, onions, garlic, apples and 4 cups water in a large heavy-bottomed pot and bring to a boil over high heat. Reduce the heat to medium low and slowly simmer for 45 minutes. Add the rosemary and reduce the heat to low. Simmer until the water has evaporated and the rendered fat is clear and slightly bubbly, about 1 hour.
2. Strain the rendered fat through a fine-mesh strainer into a bowl and season with salt and pepper. Chill. Serve on warm, crusty bread.
From Cooking From the Heart: My Favorite Lessons Learned Along the Way by John Besh.
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