Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pork fat bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pork Fat Bread is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Pork Fat Bread is something that I’ve loved my entire life.
Heat a skillet let the pork fat just melt and dip the bread into the fat. Remove the bread and allow the fat to heat then fry the bread in the pork fat. When you turn the bread add salt and garlic to the bread. In a mixing bowl stir together cornmeal, flour, baking soda and salt.
To get started with this recipe, we have to prepare a few ingredients. You can cook pork fat bread using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pork Fat Bread:
- Take 1 loaf French sourdough bread
- Prepare 1-1/2 cup rendered pork fat
- Prepare 2 spring onion
- Make ready To taste salt
- Prepare 1 teaspoon granulated garlic powder
- Get As needed shredded Parmesan cheese
Hungarian Dirty Bread (Szalonna) is an old peasant meal. Szalonna means bacon in Hungarian but it's not like American sliced bacon. it's a hunk of smoked pork fat still with its rind. Szalonna was often cooked on spears over an open fire and as the pork fat melted it was dripped onto bread. It's my understanding that traditional lard bread from the Italian Bakers of Brooklyn past, used to used pork and pork scraps, render them down and then incorporate it into the dough.with or without Parmigiano-Reggiano, depending on their family recipes.
Instructions to make Pork Fat Bread:
- Get the pork fat. Slice the onion. Slice the bread.
- Heat a skillet let the pork fat just melt and dip the bread into the fat.
- Remove the bread and allow the fat to heat then fry the bread in the pork fat.
- When you turn the bread add salt and garlic to the bread. When done move to a plate add green onion pieces and cheese. Serve I hope you enjoy!!!
Szalonna was often cooked on spears over an open fire and as the pork fat melted it was dripped onto bread. It's my understanding that traditional lard bread from the Italian Bakers of Brooklyn past, used to used pork and pork scraps, render them down and then incorporate it into the dough.with or without Parmigiano-Reggiano, depending on their family recipes. Who could have imagined pork and beans in a dessert bread? Your daily values may be higher or lower depending on your. Schmalz, also written as schmaltz and shmalz, is most often used as a bread spread, instead of butter.
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