Instructions

1. 1

   Cut the fatty pork back fat into even cubes of about 1 cm.

2. 2

   Pour the water into the drawer under the basket. That spoonful is essential here, because the plentiful fat that runs out would otherwise smoke on the hot base.

3. 3

   Peel the onion and dice it finely. The dice go in right at the end, as they would burn during the long cooking time.

4. 4

   Preheat the airfryer to 160 °C.

5. 5

   Put the cubes of fat into the basket in a single layer with space between them and do not stack anything; render larger quantities in two batches. Render at 160 °C until the fat begins to run out.

6. 6

   Pull out the basket and shake it vigorously so that the cubes come apart, then carry on rendering at 160 °C.

7. 7

   Add the diced onion and the caraway, raise the temperature to 190 °C and finish cooking until the cubes are golden brown and crisp.

8. 8

   Drain the Grieben on kitchen paper and sprinkle them with the salt.

9. 9

   Pour the rendered fat from the drawer through a fine sieve into a clean screw-top jar and keep it, as it turns into white lard once cold. Pile the hot Grieben onto the slices of farmhouse bread.