PORK BELLY CRACKLING RECIPES RECIPES

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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

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.

CRACKLINS (DEEP-FRIED PORK BELLY) RECIPE | ALLRECIPES



Cracklins (Deep-Fried Pork Belly) Recipe | Allrecipes image

Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.

Provided by Lori L Dixon

Categories     Appetizers and Snacks    Meat and Poultry    Pork

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 2

2 quarts oil for frying, or as needed
1 pound pork belly, cut into 1-inch squares

Steps:

  • Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
  • Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
  • Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Nutrition Facts : Calories 488.2 calories, CholesterolContent 40.8 mg, FatContent 52.1 g, ProteinContent 5.3 g, SaturatedFatContent 13.8 g, SodiumContent 18.1 mg

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ROAST PORK BELLY WITH CRACKLING RECIPE | GOOD FOOD
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.
From goodfood.com.au
Total Time 2 hours
Category Dinner
  • 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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PORK CRACKLING RECIPE - OLIVEMAGAZINE
Follow these guidelines for getting the perfect crackling on your Sunday roast pork belly, every time. Impress your friends and families with our simple step-by-step guide to the best pork crackling
From olivemagazine.com
Total Time 4 hours
Category Meat and poultry
Cuisine British
Calories 742 calories per serving
  • Remove the veg from the pork tin with a slotted spoon and pour off the juices into a jug. Leave for 5 minutes until the fat separates. Spoon out the fat, pour the remaining roasting juices into a pan and simmer gently to make a gravy. Carve the pork and crackling and serve with the carrots, braised veg, gravy and some mashed potato, if you like.
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PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES
This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving
    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.
    7. Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
    8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
    9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
    10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
    11. Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
    12. When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.
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EASY CRACKLING PORK BELLY BITES RECIPE - RECIPES.NET
Deep-fried crispy pork belly is tossed in a mix of eight different spices like chili, cayenne, and paprika for a flavorful and crunchy bite.
From recipes.net
Reviews 1
Total Time 35 minutes
Cuisine A
Calories 1,573.00kcal per serving
  • Sprinkle the spice mix and toss to combine. Garnish with either green onions or cilantro. Serve with your chosen vinegar.
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PORK BELLY CRACKLING RECIPE | FOOD NETWORK
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