Some say chitlins are an acquired taste but they are very popular with many in the Southern U. S. Also known as chitterlings, chitlins are a popular soul food ingredient for cornbread, stews and other Southern dishes.
Chitlins may be boiled or fried and served with greens, beans or any other vegetable. This recipe provides the complete cleaning procedure which you should follow closely.
Regardless of frying or boiling, you should clean the chitlins as follows:
1. Soak your pork chitlins in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitlins open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitlins.
3. Place the chitlins in a large pot of plain water, add 1 tablespoon of baking soda and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitlins into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again
If you prefer boiled chitlins (rather than fried), go to our boiled chitlins recipe HERE.
Prep Time: 45 minutes
Cook time: 2 hours 30 minutes
Total time: 3 hours 15 mins
Yield: 6 servings
- 2 pounds chitlins
- 1 onion, chopped
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tablespoon water
- fine cracker crumbs, as needed
- oil for deep frying, as needed
1. Clean chitlins per above instructions.
2. Place chitlins in a large pot and cover with water.
3. Add chopped onions, bay leaves, salt, pepper and garlic.
4. Bring to a boil, reduce heat and simmer for 2 hours or until chitlins are tender
5. In a small bowl, beat egg with 1 tablespoon water until light and frothy.
6. Cut boiled chitlins into bite-sized pieces and dip each piece into egg mixture then roll in cracker crumbs to cover all sides.
7. Fry in about 2 inches of oil on medium heat until golden brown.