April 10, 2014
While this recipe is not difficult it does take a practiced eye to determine when the pork belly is cooked to the proper degree of browning. Unless you like chewy cracklins it is better to over cook than to under cook for a crunchy texture.
Try adding some of these cracklins to your breakfast gravy in place of sausage and watch the eyes light up around the table.
Unless you have a very large skillet, you will need to cook the pork belly in portions. Do not overcrowd the skillet.
Home Made Cracklins
1 hour 20 mins
Yield: 1 pound
- 5 pounds pork belly (should include part of the skin, a thick layer of fat and a small amount of meat)
- 4 cups cooking oil, more or less as needed
- Cajun seasoning, as needed (optional)
1. Slice pork into small pieces (about 1/4 inch square cubes).
2. Heat about 4 cups of cooking oil to 350 degrees F. in a large cast iron pot.
3. Add pork belly and fry, stirring often, until golden brown (about 50 minutes). Add additional oil as needed to prevent the pork belly from sticking.
4. Increase heat to 375 degrees F. and continue cooking until the pork belly starts making a crackling, popping sound. Continue cooking another 5 minutes.
5. Remove from heat and drain on paper towels.
6. While still hot you may sprinkle with any desired seasoning to taste (salt, pepper, garlic powder, Cajun seasoning)
7. The cracklins will not develop the desired crunchy texture until fully cooled.