CRACKLINS (DEEP-FRIED PORK BELLY) RECIPE | ALLRECIPES
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
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
KETO PORK BELLY CRACKLINS RECIPE | ALLRECIPES
These cracklins are a sinful keto snack. Beware if you like pork belly, these are addictive... I recommend cooking outdoors if at all possible. Please do not leave unattended.
Provided by Steve Cowherd
Categories Appetizers and Snacks Meat and Poultry Pork
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 3 pounds pork belly
Number Of Ingredients 3
Steps:
- Place pork belly in the freezer until partially frozen, about 45 minutes; this will make cubing easier.
- Cut pork belly into 3/4-inch cubes.
- Fill a 5-quart cast iron pot 1/4 of the way with water. Add 1 teaspoon Cajun seasoning and bring water to a roaring boil. Add pork belly cubes. Cook until all of the water evaporates and fat renders from the pork, about 20 minutes. Cover pot once fat starts to sizzle and pop; cook and stir until cracklins are golden brown and crisp, about 15 minutes.
- Drain cracklins on paper towels. Season with remaining Cajun seasoning.
Nutrition Facts : Calories 208.9 calories, CarbohydrateContent 1.7 g, CholesterolContent 41.2 mg, FatContent 15.8 g, FiberContent 0.2 g, ProteinContent 14.1 g, SaturatedFatContent 5.1 g, SodiumContent 1339.5 mg
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PORK CRACKLING RECIPE - OLIVEMAGAZINE
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.
ROAST PORK BELLY WITH CRACKLING RECIPE | GOOD FOOD
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.
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