Pork Cracklins
Crispy homemade pork cracklins are super simple to make and are just as addictive as store-bought, if not more.
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Equipment
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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
You might want to pick through the pork after it's first cooking session. You could pick out the pieces of just meat as they won't benefit from the flash fry.
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Nutrition
Serving: 14g | Calories: 1961kcal | Carbohydrates: 1g | Protein: 35g | Fat: 201g | Saturated Fat: 73g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 93g | Cholesterol: 272mg | Sodium: 122mg | Potassium: 726mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
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