German Lard and Onion Bread

Ingredients

• 4 oz pork fatback, finely diced
• 1 whole medium yellow onion
• 1 teaspoon caraway seeds
• 1.5 teaspoons kosher salt
• ¼ teaspoon black pepper
• 8 oz day-old white or rye bread, cut into 1-inch cubes
• 2 tablespoons fresh parsley, finely chopped (optional garnish)

Instructions

1. 1

   Place a 10-inch heavy-bottomed skillet over medium-low heat. Add the 4 oz of finely diced pork fatback. You're going to slowly render the fat, which means heating it gently so the pork solids gradually release their golden fat — this should take 8-10 minutes. Stir occasionally and listen for a gentle, steady sizzle. You'll know it's done when the solids turn golden brown and crispy and the fat is clear and abundant.

2. 2

   While the fat renders, dice the medium yellow onion into 1/4-inch pieces — keep them small and uniform. Have them ready beside your stove.

3. 3

   Once the pork fat is fully rendered and the solids are crispy and golden, carefully strain the fat through a fine-mesh strainer into a heatproof bowl, pressing gently on the solids to extract every drop of fat. Set the strained fat aside. Reserve the crispy solids (called 'grieben') — you'll use them later.

4. 4

   Return 2 tablespoons of the reserved schmaltz to the same skillet over medium heat. Add the diced onion and sprinkle with 1/4 teaspoon of kosher salt. Cook, stirring frequently, for 6-8 minutes until the onions turn completely soft and golden brown with some caramelization at the edges — you're looking for deep color and sweetness. You should smell a rich, toasted aroma. Lower the heat if the onions begin to darken too quickly.

5. 5

   Add 1 teaspoon of caraway seeds to the hot onions and stir constantly for 30 seconds until fragrant — you'll notice the aroma intensify immediately. This toasts the seeds and releases their distinctive, earthy flavor.

6. 6

   Add the 8 oz of day-old bread cubes to the skillet with the caramelized onions and caraway seeds. Increase the heat to medium-high. You want to fry the bread so it becomes golden and crispy on all sides — this will take 5-7 minutes. Toss and stir constantly, scraping the bottom of the skillet with a wooden spoon to prevent sticking and ensure even browning. Listen for a steady, vigorous sizzle. The bread should gradually turn golden brown and develop crispy edges.

7. 7

   When the bread cubes are golden and crispy throughout, remove the skillet from heat. Fold in the reserved crispy pork grieben (the fried solids), then sprinkle with the remaining 1.25 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Toss gently to combine, tasting as you go to adjust seasoning if needed.

8. 8

   Transfer the schmalzbrot to a serving bowl and garnish with 2 tablespoons of fresh chopped parsley if desired. Serve immediately while still warm and crispy — the bread will soften if it sits for more than a few minutes. This is best eaten right away as a savory appetizer or side dish.

Tools you’ll need

• 10-inch heavy-bottomed skillet
• fine-mesh strainer
• heatproof bowl
• wooden spoon
• sharp knife
• cutting board

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