BEST STOP CRACKLIN RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 2 hours 25 minutes
Cook Time 1 hours 25 minutes
Yield about 7 pounds
Number Of Ingredients 3
Steps:
- Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
- Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
- Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
- Allow to cool slightly and serve.
ENSALADA RUSA RECIPE | ALLRECIPES
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Dairy-Free Potato Salad
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, CarbohydrateContent 44.3 g, CholesterolContent 196.4 mg, FatContent 27.1 g, FiberContent 6.4 g, ProteinContent 11.8 g, SaturatedFatContent 4.9 g, SodiumContent 868.3 mg, SugarContent 6.5 g
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