Cracklin Skins Food

BEST STOP CRACKLIN

Steps:

• Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
• Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
• Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
• Allow to cool slightly and serve.

CRACKLINS (DEEP-FRIED PORK BELLY)

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.

CRACKLIN' SKINS

Steps:

• Preheat the oven to 300˚F.
• Scrape any fat and meat off the skin, leaving only the skin. Using kitchen shears, cut the skin into cracker-size pieces. Place the skin pieces on top of a cooling rack in a large sheet pan, and sprinkle them with kosher salt. Cook in the oven until the fat is rendered in the bottom of the sheet pan and the skin is golden brown and crispy, usually about 3 1/2 hours.
• Remove the pan from the oven and place the skins on paper towels to drain and cool.
• Dust the cracklings with your favorite rub or dip them into your favorite barbecue sauce.