Cracklins Deep Fried Pork Belly Food

PORK BELLY CRACKLINGS

Pork Belly Cracklings image

Provided by Kim Severson

Time 1h

Yield 6 to 8 snack servings

Number Of Ingredients 9

Ingredients

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)

Cracklins (Deep-Fried Pork Belly) 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

Time 11m

Yield 8

Number Of Ingredients 2

Ingredients

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, Cholesterol 40.8 mg, Fat 52.1 g, Protein 5.3 g, SaturatedFat 13.8 g, Sodium 18.1 mg

BEST STOP CRACKLIN

Best Stop Cracklin image

Provided by Food Network

Time 2h25m

Yield about 7 pounds

Number Of Ingredients 3

Ingredients

Oil, such as canola oil, hog lard or vegetable oil, for frying
15 pounds pork belly, cut into 1-inch squares
Cajun seasoning, such as Best Stop Cajun Seasoning, for sprinkling

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.

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