PORK BELLY CRACKLE RECIPE RECIPES

Name: Pork Belly Cracklings
Total time: 1 h
Yield: 6 to 8 snack servings
Cuisine: southern
Ingredients: 2 pounds fatty, boneless pork belly with skin; 3 quarts peanut oil; 1 1/2 teaspoons kosher salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1/8 teaspoon white pepper; 1/8 teaspoon black pepper; 3/4 teaspoon chili powder; 1/8 teaspoon garlic powder

PORK BELLY CRACKLINGS RECIPE - NYT COOKING

Pork Belly Cracklings Recipe - NYT Cooking image

Provided by Kim Severson

Total Time 1 hours

Yield 6 to 8 snack servings

Number Of Ingredients 9

Ingredients

2 pounds fatty, boneless pork belly with skin
3 quarts peanut oil
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

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.

ROAST PORK BELLY WITH CRACKLING RECIPE | GOOD FOOD

Roast pork belly with crackling Recipe | Good Food image

A Sunday roast that's sure to impress. Served with rhubarb chutney, the fruity tartness of rhubarb is an excellent balance to the richness of the pork belly.

Provided by goodfood.com.au

Categories Dinner

Total Time 2 hours

Yield SERVES 6

Number Of Ingredients 10

Ingredients

2kg pork belly, on the bone with skin
1 tbsp olive oil
2 tbsp fine sea salt
2 brown onions, roughly chopped
3 large carrots, roughly chopped
1 tbsp thyme leaves, chopped
6 bay leaves
4 garlic cloves, unpeeled
375ml white wine
375ml sherry vinegar

Steps:

1. Preheat the oven to 220C.

2. Using a Stanley knife, lightly score the skin of the pork belly by making even, shallow cuts in the skin 1cm apart. Rub the olive oil and then the salt into all sides of the pork belly.

3. Place the pork in a 30 x 40cm roasting tin, skin side up. Roast in the oven for 45 minutes, or until crackling starts to form. Reduce the oven to 180C.

4. Remove the pork from the tin and set aside. Add the vegetables, herbs, garlic, wine, sherry vinegar and 375ml of water to the roasting tin and stir to combine.

5. Return the pork to the tin, sitting it on top of the vegetable mixture, skin side up. Cover with foil and cook for two hours until the meat is tender. Increase the heat to 220C, remove the foil from the meat and roast for 15-20 minutes to crisp the crackling. Remove from the oven and set aside until cool enough to handle.

6. Carefully remove the bones and discard. Discard the vegetable base. Cut the pork belly into 2cm-thick slices with a sharp serrated knife and serve slices of pork and crackling on a warmed plate with rhubarb chutney.

TIPS:

- If you have leftover pork, it's great the next day, sliced thinly on a crusty white roll with cucumber pickles.

- Frank Camorra's Rhubarb chutney

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1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
5. Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
6. Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
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8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
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