🇵🇱 Poland · Food
Pork Cracklings with Onion
By eatmundo · August 4, 2026
🇵🇱 PLA traditional, indulgent Polish classic often served as an appetizer or a flavorful garnish for pierogi and groats. These crispy golden morsels are rendered to perfection with aromatic onions.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 600g of pork belly into small, even 1cm cubes to ensure uniform rendering.
- 2
Heat 1 tbsp of lard in a heavy-bottomed skillet over medium heat until completely melted.
- 3
Add the pork cubes to the pan and fry, stirring occasionally for 20 minutes until the fat renders out.
- 4
Finely chop 2 onions and add them to the pan once the pork is golden and crispy.
- 5
Mince 3 garlic cloves and stir them in with the onions; sauté for 5 minutes until soft and fragrant.
- 6
Season with 1 tsp of marjoram, 1 tsp of salt, and 0.5 tsp of black pepper; stir well to coat.
- 7
Continue cooking for another 5 minutes until the onion edges are deeply caramelized and dark golden.
- 8
Drain slightly if there is excessive fat, but keep enough to maintain moisture, then serve warm.
Frequently Asked Questions
What type of pork is best?+
Use fatty pork belly (boczek) with a good ratio of meat to fat for the best flavor.
Can I use oil instead of lard?+
Lard is traditional and provides a unique depth of flavor, but vegetable oil works in a pinch.
How long does it stay crispy?+
It is best served immediately while hot; leftovers tend to soften when stored.
What can I serve this with?+
It is traditionally served as a topping for pierogi, buckwheat, or as a spread on sourdough bread.
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