PORK BELLY CRACKLINGS RECIPE - NYT COOKING
Provided by Kim Severson
Total Time 1 hours
Yield 6 to 8 snack servings
Number Of Ingredients 9
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.
PORK BELLY CRACKLINGS RECIPE - NYT COOKING
Provided by Kim Severson
Total Time 1 hours
Yield 6 to 8 snack servings
Number Of Ingredients 9
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.
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A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me! By SALMONSNAGGER. Steamed Clams in Butter and Sake. Steamed Clams …
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See details
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Aug 13, 2021 · Daryl Pederson/Getty Images. Razor clams (Siliqua patula) are a local favorite in Oregon and Washington.They have long, thin shells and plant themselves in the sand …
From thespruceeats.com
From thespruceeats.com
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Made this with shrimp, razor clams, crab and octopus because that's what I had on hand, and subbed celery for carrots. Other than that I followed the recipe exactly and it turned out wonderful. I …
From allrecipes.com
From allrecipes.com
See details
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This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams …
From tfrecipes.com
From tfrecipes.com
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