There's not much that tastes better than that tasty crunch of pork cracklins. Seasoned to perfection with a Cajun seasoning, or your own favorite seasoning.
Pork Cracklins are a Cajun country thing. Pork skins with some meat remaining, cooked down over a low heat until crispy and popping.
It is thought that they were first created while pork fat was being rendered down for use in other ways. Pork rinds, pork skin and pork scratchings are all close cousins (practically the same thing).
Cajun cuisine at its finest found in ever gas station, usually next to the potato chips.
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What makes this recipe so yummy
- It's easier than you can imagine to cook down that pork belly into country cracklins.
- Use your favorite blend of seasoning for a more custom-made cracklin.
- Use it as an excuse to get together with friends and have some drinks while waiting a long time on that pork belly to start 'cracklin'.
- The savory flavor and seasonings pair well with beer. Like a good Hog head cheese. The best Cajun foods.
- An excellent snack when you're on a low-carb diet.
Groceries you'll need: Ingredients
- Pork Belly
- Cajun Seasoning
- Vegetable Oil (optional)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cut the pork belly into 1" cubes.
- Step 2: Over a low heat, heat up the cast iron pot.
- Step 3: Add the pork and slowly render it down, stirring often.
- Step 4: Keep cooking until you see the skin start to blister and golden brown.
- Step 5: Remove the pork from the pot, to a baking sheet lined with paper towels.
- Step 6: Clean up the remaining pork fat (grease) - add some oil if needed for the next step. Heat to 375°F.
- Step 7: Add the pork back to the hot grease and stir continuously, watching for the skins to puff up and start popping.
- Step 8: Remove from the hot oil to a tray and season immediately.
Hint: Depending on how much pork cracklins you are making, you may not end up with enough remaining rendered fat to fry in the last step. If this is the case, add a gallon of vegetable oil, or canola, or peanut oil.
If you're making a bigger batch this shouldn't be an issue for the final product.
Recipe variations and substitute ideas
- Chili Peppers - or red pepper flakes.
- Seasonings - you see many different flavors of seasoned cracklins.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a large outdoor cast iron pot (usually used in the making of Jambalaya). As well as a mixing paddle.
The pot size can be an issue - it's ok to have a pot that's too big... but you don't ever want a pot too small where you overcrowd the pieces of pork fat.
I have some affiliate links in the recipe card below if you're interested in learning more.
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How to store leftovers
Homemade pork cracklins will only last about 3 days at room temperature, stored in an airtight container. They should last more like a week in the refrigerator, but make sure to keep the air out as they could dry out.
The cracklins found in grocery stores are normally packaged well, with no air, allowing them to last longer.
Mel's kitchen notes
Make sure to season those pork cracklins right as they come out of the pot and are still hot. The seasoning will stick to them much better.
Frequently asked questions: FAQs
Pork rinds, although a close cousin, are softer and airier - cracklins have a little fat left on the rind as well as a little pork meat or pork pieces sometimes, giving a great combination of a crunch and chew.
Yes, you can freeze pork cracklins, however, when you thaw them they may not have that same level of crispiness that they do when they're fresh.
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Pork Cracklins
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Equipment
Ingredients
- 10 Pounds Pork Belly cut into 1" squares
- 2 Tablespoons Cajun Seasoning or preferred seasoning
Instructions
- Cut pork belly into 1 - 1.5" squares.10 Pounds Pork Belly
- Heat the pot using a low heat.
- Add the pork belly squares to the pot and stir often to make sure the pork belly doesn't stick. This step will take about 1-½ to 2 hours, depending on your pot/ heat level etc. For just 10lb of pork belly it doesn't take as long to cook.
- Once the skin has started to blister remove to a tray lined with paper towels.
- Clean the remaining grease (remove any meat pieces left on the bottom). Add some grease if needs be, if you feel there's not enough remaining to flash fry the pork skins.
- Heat this fat to 375°F, use a thermometer as this temperature is important.
- Add the pork back to the hot grease and fry for about 1 minute. The fat will start to puff up (a lot like popcorn).
- Remove to a tray lined with paper towel or a wire rack and immediately season with the Cajun seasoning.2 Tablespoons Cajun Seasoning
Notes
Nutrition
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