Shkvarki
Shkvarki or pryzharki are small pieces of fat or fatty meat that are considered a Ukrainian delicacy along with salted lard, varenyky and borscht. Shkvarki are served as an addition to various dishes, for example, varenyky, or as a main course with some side dish. They are also used to fry scrambled eggs, potatoes or vegetables, for example, tomatoes. Pork rinds are rich in protein and mono- and polyunsaturated fats.
Composition:
- fresh pork tenderloin
Cooking of sherkins:
To make rinds, you need to take lard with a layer of meat or fatty meat. I prefer to use undercherevka.
Rinse, dry and cut fresh undercherevka into pieces with the side of 2-3 cm.
Put the lard in a pot with thick walls (I use cast-iron), cover with a lid, put on low heat and, stirring occasionally, melt the fat.
If the lard is burning, pour in a little water.
The time it takes to melt lard depends on the amount of lard. On average, a kilogram of lard will take about an hour to melt.
An average of one kilogram of lard will take about an hour to melt.
After the pieces of lard are almost dry, strain the melted fat through a sieve into a separate bowl, and transfer the patties to a dry, clean bowl and store in the refrigerator.
If you want to make pork patties in advance, pour the melted fat over them, cool them down and put them in the refrigerator. This way they can be stored for several months.
You can fry scrambled eggs, potatoes, vegetables. You can pour them on dumplings, etc. You can also grind the scraps in a meat grinder, salt, if desired, add garlic pressed through a garlic grinder, and serve the resulting mass as a spread on bread for borsch.
Bon appetit!
