Today I bring you a traditional recipe with authentic Romanian flavors, prepared directly in a cauldron: crispy pork cracklings cooked in beer, alongside whole potatoes fried in lard and flavored with onions. It is one of those soul-warming dishes that takes us back to childhood, when the aroma of freshly made cracklings straight from the cauldron filled the crisp autumn air.
Imagine how the pieces of pork fat slowly sizzle in beer, while the fat gradually melts away, leaving behind golden, crispy pork cracklings with a slight hint of caramelized malt. The beer adds a subtle sweetness that perfectly balances the rich taste of the pork, while a sprinkle of thyme at the end brings a touch of freshness.
Next to these delicious cracklings, the whole potatoes fried in lard, with their crispy skin and soft core, are a true delight. The fried onions, added toward the end, caramelize gently, releasing a sweetness that blends perfectly with the rustic flavors of the potatoes. A simple yet rich dish, perfect for cool evenings or festive moments when you enjoy the company of your loved ones.
This recipe is more than just a meal – it is a return to roots, to the culinary traditions that bring us together. Serve these crispy cracklings and potatoes with assorted pickles or a fresh cabbage salad for the perfect balance of flavors and textures. You will savor every bite!
For a recipe of crispy pork cracklings with whole potatoes and fried onions in a cauldron, perfect for larger portions and intensified flavor, follow these steps:
Ingredients:
Pentru jumări de porc:
5kg For the pork cracklings:
5 kg pork fat (with layers of meat, if you want extra flavor)
500 ml dark or blonde beer (for a slightly caramelized taste)
Salt and pepper, to taste
Sweet or smoked paprika, optional
1–2 sprigs of thyme, for extra aroma
Pentru cartofii prăjiți în untură cu ceapă:
For the potatoes fried in lard with onions:
1 kg small or medium potatoes (well washed, preferably with skin)
200 g pork lard or goose fat
3–4 large onions (peeled and sliced julienne)
Coarse salt and pepper, to taste
Fresh rosemary or thyme, optional, for flavoring
Instructions:
Preparing the pork cracklings in the cauldron: Cut the pork fat into pieces of about 2–3 cm, suitable for crispy pork cracklings, and place them in the cauldron where you have already added a generous spoon of lard. The lard must be hot, and you should add the pork fat gradually, one handful at a time, stirring in between, then adding another handful, until all the fat has been placed in. The heat should not be too high to prevent the lard from burning.
Once the fat begins to melt, add the beer. Let the mixture simmer slowly until the alcohol completely evaporates and the liquid reduces, allowing the pork fat to fry. Add two whole onions into the cauldron with the cracklings, stirring occasionally.
When the cracklings turn golden and crispy, season with salt, pepper, paprika, and thyme as desired, to intensify the flavor. Remove the cracklings onto a tray lined with absorbent paper to drain the excess fat.
Whole potatoes fried in lard with onions, in the cauldron: In the same fat left in the cauldron (add extra lard if needed), place the whole potatoes. Fry them over medium to high heat, stirring gently so that they brown evenly.
Once the potatoes start to develop a golden crust, add the julienne-cut onions. Mix well so the onions soften and caramelize slightly, transferring their aroma to the potatoes.
Season with salt, pepper, and, if desired, a few sprigs of rosemary or thyme for an even richer taste.
Serving:
Place the crispy pork cracklings and the potatoes with onions on a large platter and sprinkle final seasonings to taste.
Serve the dish hot, accompanied by assorted pickles or fresh cabbage salad, to balance the rich and hearty flavors.
This dish is perfect for a traditional family meal or a gathering with friends. Cooking in the cauldron helps develop authentic aromas and ensures a crispy texture both for the cracklings and for the potatoes. Enjoy!
What makes this recipe special in traditional Romanian cuisine?
The recipe combines old cooking techniques, such as preparing food in a cauldron, with simple and authentic ingredients like pork fat and potatoes. Cooking the cracklings in beer adds a unique twist, giving a subtle caramelized taste that contrasts perfectly with the crispy texture. It is a rustic dish, a true symbol of traditional autumn and winter meals.
Why is beer used in the preparation of cracklings?
Dark or blonde beer helps intensify the flavors, adding a hint of sweetness and caramelization. In addition, the liquid helps maintain the temperature during the frying process, preventing the pork fat from burning too quickly.
What type of beer is best for this recipe?
Dark beer: Adds more intense caramel and malt notes.
Blonde beer: Brings a subtle sweetness and a lighter taste.
It is important to use quality beer, without artificial flavors, in order to preserve the authentic taste of the dish.
How do you achieve golden and crispy cracklings?
Controlled temperature: The heat should be medium, allowing the fat to melt without burning.
Constant stirring: Stirring prevents the pieces of pork fat from sticking or burning.
Enough time: Cracklings must be left to fry slowly until they become crispy and golden.
How do you prepare the potatoes for frying in lard?
Wash the potatoes thoroughly, keeping the skin if it is thin.
Use small or medium potatoes to ensure even cooking.
If you prefer a softer texture inside, you can parboil the potatoes slightly before frying.
Why is caramelized onion important in this recipe?
Caramelized onion adds natural sweetness and a layer of complexity to the flavor of the dish. It balances the richness of the lard and potatoes, offering a delicate and comforting note.
How can you intensify the flavors of the dish?
Add fresh or dried thyme for a rustic note.
Use rosemary for extra freshness.
A pinch of smoked paprika can bring a lightly smoky taste and a more intense color.
How can this dish be served for a complete meal?
Pickles: Cucumbers, green tomatoes, or sauerkraut for a tangy contrast.
Cabbage salad: A slightly sour salad helps balance the richness of the dish.
Homemade bread: Fresh bread complements the preparation, perfect for soaking up the sauces.
How can the recipe be adapted to be healthier?
Reduce the amount of lard and fry the potatoes in vegetable oil or bake them in the oven.
Add more vegetables, such as carrots or peppers, for a lighter touch.
Use less salt and avoid adding extra fat when serving.
What drinks pair best with this recipe?
Craft beer: Perfectly harmonizes with the caramel and fatty notes of the dish.
Țuică (traditional Romanian plum brandy): A traditional Romanian choice that complements the rich flavors of the meal.
Dry red wine: A wine with balanced tannins can counterbalance the fat of the dish.
Fresh lemonade: For a non-alcoholic option, lemonade adds a refreshing note.
