Čvarci (Serbian Pork Cracklings)
Čvarci are a traditional Serbian delicacy made from rendered pork fat and small cubes of pork (often with skin and meat attached), fried until golden-brown, crispy, and flavorful. They are a by-product of lard preparation and are a popular, albeit controversial, snack throughout the Balkans and Central/Eastern Europe. They can be enjoyed on their own, as a spread on bread, or used in other dishes.
🧂 Ingredients
- 1 kg Pork back fat(cut into 1-inch cubes)
- 100 ml Water(optional, to start the rendering process)
- to taste Salt
- 50 ml Milk(optional, for caramel color)
👨🍳 Instructions
- 1
Place the cubed pork back fat in a heavy-bottomed pot. If using, add the optional water to help start the rendering process.
💡 Tip: Using a heavy-bottomed pot is crucial for even heat distribution and to prevent scorching. - 2
Cook over medium-low heat, stirring occasionally, until the fat begins to melt and the pork pieces start to render. This can take anywhere from 30 minutes to 90 minutes.
⏱️ 30-90 minutes💡 Tip: Maintain a low to medium-low heat to slowly render the fat without burning the pork pieces. - 3
If desired, add the milk for a caramel color. Continue cooking, stirring more frequently as the pieces start to brown and crisp up.
💡 Tip: The milk is optional and helps achieve a deeper golden-brown color. Be careful not to burn the cracklings. - 4
Once the pork pieces are golden-brown and crispy, and most of the fat has rendered out, remove them from the pot using a slotted spoon. Drain them on paper towels.
💡 Tip: Ensure all excess fat is drained to achieve maximum crispiness. - 5
While still warm, salt the čvarci to taste. Allow them to cool completely before storing in an airtight container.
💡 Pro Tips
- ✓The quality of the pork fat is key to good čvarci.
- ✓Patience is important; slow rendering yields the best results.
- ✓Čvarci can be eaten as a snack, spread on bread, or used in savory pastries like pogacice.
🔄 Variations
- Duvan čvarci: A special variety where the process is prolonged until all fat is extracted, resulting in delicate fibers resembling tobacco.