CRACKLINS RECIPE RECIPES

Steps:

• Method 1 - Cut pork into 2-inch squares. You should cut for skin, fat, and meat on each square.
• Place the pork squares in a hot iron pot. Do not overcrowd the pieces. Add about 4 inches of oil making sure all pieces are covered with the oil.
• Cook over high heat until cracklings (pork squares) are browned and floating to top. Stir constantly to keep the pork cracklings from sticking and burning.
• Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings while hot. Store in a tightly closed container.
• Method 2 - In a cast iron pot add a little water to the pot - about 2 tablespoons depending on the size of pot.
• Over medium to medium high heat, add the pork fat pieces and stir. The pork will render the fat and then will fry up crispy crunchy in the lard it has rendered.
• Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings while hot. Store in a tightly closed container.
• The lard (the fat) may be stored and can be used for cooking other meals the same as any other cooking oil..

Steps:

• Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
• Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
• Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.