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Pork Belly Cracklins

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"In moderation, cracklins, or cubes of deep-fried pork fat that are typically salted and spiced, are one of the best snacks around. Cracklins fall into the boudin food group, meaning they are an 'any time, anywhere' food in Cajun country. They are my preferred snack on a road trip. Traditionally, cracklins are made from a pig's back fat (my favorite kind, especially if you can buy them super-fresh). The skin cracks when fried, leaving a juicy pocket of pork fat underneath that squirts in your mouth when you bite into it. But these days cracklins are mostly made from the pork belly, which is actually more flavorful (and a bit less fatty) because they still have a big fatty chunk of meat attached under the skin. To cook cracklins I prefer the classic method used to make French fries: The cracklins are first blanched in hot oil, then deep-fried a second time at a higher temperature so they're lighter and crispier. Depending on the size of the cracklins, they may need a little more or less cooking time than indicated below. Basically you want to cook them until they're golden brown and the skin bubbles up and cracks—this should only take a few minutes on the second frying. Cracklins are best served in small brown paper bags, but they're also great on top of grits, pork roasts, and stirred into cornbread batter. They're best eaten the same day that they're fried, but they will keep for one day, stored at room temperature in an airtight container."

List of Ingredients

â—¦  2 pounds pork belly with skin
â—¦  1 gallon peanut oil
â—¦  2 teaspoons kosher salt
â—¦  2 teaspoons Donnie's Spice Mix (recipe follows)


Recipe

Cut the belly pieces into 1 ½-inch squares, leaving the skin on.

Heat the oil over medium-high heat in a deep, heavy-bottomed pot. Make sure the pot you use is very deep—you want 6 to 10 inches from the top of the oil to the rim of the pan. Place a deep-frying thermometer on the pot.

When the oil reaches 225° F, add the pork cubes and cook, stirring gently (especially at the beginning, so they don't clump together), for 15 to 20 minutes, until light golden brown. Using a sieve, transfer the cracklins to a plate lined with paper towels and cool for at least 20 minutes.

After the cracklins have cooled, reheat the oil to 400° to 425° F. Add the cracklins and cook for another 3 to 5 minutes, until the skin "cracks" or bubbles up.

Transfer the cracklins to a plate lined with fresh paper towels and cool for a minute, then immediately toss them into a mixing bowl and toss with the salt and spice.

Serves 6 to 8 fat lovers as a snack




Donnie's Spice Mix:

When I'm at home and want to cook something quick and easy, I love having this blend in my cabinet so I don't have to fish out a bunch of spices. There is no salt in this mix, so be sure to add salt to whatever you are cooking. (I do the salt separately because some food needs more of it than others.) I use this mix for everything from fish fillets to jambalaya. For the record, I let a few people call me Donnie—my cousin, Billy Boy, Richard Reddington, Grandma Hammack, and my coauthor, Paula. It was the latter who named this recipe.

â—¦  2 tablespoons cayenne pepper
â—¦  2 tablespoons paprika
â—¦  1 tablespoon ground white pepper
â—¦  1 tablespoon ground black pepper
â—¦  4 tablespoons chili powder
â—¦  1 tablespoon garlic powder

Combine spices in a small bowl and store in a cool, dark place in a tightly sealed container.

Makes scant 1 cup