Slow-Simmered Shkvarki with Fermented Dough

Method

1. In a small bowl, dissolve yeast in warm water with sugar. Let sit for 5-7 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. While the dough rises, cut pork fat into 1-inch cubes and place in a large skillet.
5. Add sliced onion, garlic, salt, and pepper. Cook over medium heat, stirring occasionally.
6. Add vegetable oil and water, then cover and let simmer for 20-25 minutes.
7. Continue cooking uncovered, stirring frequently, until the fat is crispy and golden brown.
8. Drain excess fat and serve warm as a side dish or snack.
9. After the dough has risen, punch it down and divide into 8 equal portions. Roll each into a ball and let rest for 10 minutes.
10. Heat a non-stick skillet over medium heat and cook each dough portion for 2-3 minutes per side until golden brown and slightly crispy.
11. Serve the cracklings with the fermented dough on the side for a complete meal.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.