Pork Crackling Spread with Prunes and Slivovitz

A hearty Slovak classic with a subtle sweet twist.

A good pork crackling spread is one of those recipes where counting calories rather misses the point. A far better idea is to slice some fresh sourdough bread and open a good bottle of wine.

This Slovak pork crackling spread with prunes combines the rich, savoury flavour of pork cracklings with the gentle fruitiness of dried plums. Mustard adds acidity and sharpness, eggs bring creaminess, and finely chopped onion provides a fresh contrast. A small spoonful of slivovitz – traditional Slovak plum brandy – quietly brings everything together and enhances the flavour of the prunes.

We can confirm that it works beautifully with wine. And if you happen to have a day ahead that would challenge a lumberjack, it makes a rather convincing breakfast too.

Rustic, hearty and surprisingly elegant. Dieting can wait until tomorrow.

Why This Recipe Works

• Pork cracklings provide a rich, savoury and unmistakably Central European base.
• Prunes add gentle sweetness that contrasts beautifully with the salty cracklings.
• Hard-boiled eggs soften the flavour and create a creamier texture.
• Mustard adds acidity and sharpness to balance the richness.
• Fresh onion provides brightness and a subtle bite.
• A small amount of slivovitz enhances the fruity character of the prunes without making the spread taste alcoholic.
• Resting the spread in the refrigerator allows all the flavours to come together.

The result is a traditional Slovak pork crackling spread with an unexpected sweet-and-savoury twist.

Ingredients (Serves 4–6)

• 400 g pork cracklings
• 4 hard-boiled eggs
• 1 small onion
• 100 g softened butter
• 8–10 prunes
• 1 tbsp wholegrain or Dijon mustard
• 1 tsp quality slivovitz (plum brandy)
• Salt to taste
• Freshly ground black pepper

Optional:

• ½ tsp smoked paprika
• Fresh chives for serving

Method

1. Grind the pork cracklings or pulse them briefly in a food processor. Do not make them completely smooth – a little texture gives the spread more character.
2. Allow the hard-boiled eggs to cool completely, then finely chop or grate them.
3. Finely dice the onion.
4. Cut the prunes into very small pieces.
5. Combine the pork cracklings with the softened butter and mustard.
6. Add the eggs, onion and chopped prunes and mix thoroughly.
7. Add 1 teaspoon of slivovitz and mix again.
8. Season with freshly ground black pepper and salt if necessary.
9. Cover and refrigerate for at least 2 hours to allow the flavours to develop.
10. Remove from the refrigerator about 10–15 minutes before serving so the spread can soften slightly.

TGCC Tip

Do not blend the prunes together with the pork cracklings.

Finely chop them by hand and fold them into the prepared spread. This leaves little pockets of fruity sweetness throughout, creating a wonderful contrast with the rich, savoury cracklings.

And then comes the slivovitz.

Start with just one teaspoon. The idea is not to make the spread taste of alcohol. A small amount simply enhances the dried plums and adds another layer of fruity aroma.

Pork cracklings, prunes and good slivovitz. Sometimes Slovak cuisine simply knows what it is doing.

Serving Suggestions

• Fresh sourdough bread
• Toasted rustic bread
• Rye bread
• Pickles or cornichons
• Pickled onions
• Fresh radishes
• Fresh chives
• Hot peppers for a spicier version

For casual entertaining, serve the spread on small slices of toasted bread topped with a piece of prune, a cornichon or fresh chives.

For a lumberjack breakfast, forget the garnish and simply cut a bigger slice of bread. 😉

Wine Pairing

A rich pork crackling spread calls for a wine with enough acidity to cut through the richness. The prunes add a subtle fruitiness that also opens the door to slightly more aromatic wines.

Recommended wines:

• Grüner Veltliner
• Riesling
• Welschriesling
• Brut sparkling wine

The fresh acidity cleanses the palate between bites and creates a lively contrast with the richness of the pork cracklings.

Recipe Details

Type: Spread / Cold Appetizer
Cuisine: Slovak / Central European
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: At least 2 hours
Total Time: Approximately 2 hours 30 minutes
Servings: 4–6
Difficulty: Easy