Croatian Pork Crisps Cvarci Recipes

CROATIAN PORK CRISPS ("CVARCI")

Croatian Pork Crisps (

This is very typical Croatian snack. We call it "cvarci". It is a synonym for unhealthy food. It is extremely full of cholesterol. It is popular in Northern parts of Croatia, especially Slavonija, Podravina and Zagorje. As a side product you get pork fat or lard. This recipe is for approximately 1 kg of lard.

Provided by nitko

Categories Lunch/Snacks

Time 1h

Yield 8 portions, 8 serving(s)

Number Of Ingredients 3

Ingredients

1300 g bacon (light bacon, white bacon, no skin)
10 g onions (1 whole onion)
2 tablespoons milk (optional)

Steps:

Cut the bacon in cubes approximately 2 cm large.
Put it in a large pot and fry it gently until bacon melts. If you want them gold put milk, but than the fat product is not so good (for later cooking).
When you see "cvarci" became gold in colour and start to chirp put the whole onion in it and let it fry for 3 tp 6 minutes.
Drain "cvarci" and save the liquid fat (lard) in a pot. You can use it for preparing food.

Nutrition Facts : Calories 744.8, Fat 73.2, SaturatedFat 24.4, Cholesterol 110.5, Sodium 1353.7, Carbohydrate 1.2, Sugar 0.1, Protein 18.9

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

North Croatian Pork and Sauerkraut Stew (Sekeli Gulash) image

This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.

Provided by nitko

Categories Stew

Time 1h

Yield 5 portions, 5 serving(s)

Number Of Ingredients 12

Ingredients

700 g pork necks (no bones)
150 g onions
100 g lard
1 teaspoon flour (optional)
1 teaspoon paprika (dried, red)
1 bay leaf
1 teaspoon caraway seed
1 1/2 cups white wine
800 g sauerkraut
100 g sour cream
1/2 teaspoon pepper
1 teaspoon salt

Steps:

Cut pork meat into small pieces.
Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
Add paprika and mix. Add some wine and continue to sauté it.
After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
Before serving add sour cream and mix.

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