TUNA BELLY RECIPE RECIPES

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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     Pork Appetizers

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

HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK



Homemade Bacon Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

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