Recipe - Gruiben (Cracklings)

2 One half kg Fresh pork bacon [the fatty
layer right underneath
The skin. K.B.] (approx. 5
One half lbs)
1/8 l Milk or water (One half cup plus
One half Tbsp)

Cut the bacon into 3/4inch cubes and put into a tall pot which must not
get filled more than halfway up (to prevent the large amount of foam during
the rendering process from running over and spilling). Heat up slowly, else
the bacon will stick to the bottom and scorch. As soon as there is a little
liquid fat covering the bottom of the pot, add milk or water, and heat up
more, constantly stirring. Let the cracklings brown a little bit more,
then pour off the liquid lard, through a sieve, into an earthenware pot.
Warm cracklings are very popular inbetween meal.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini