Cracklins; Cracklings

2002-05-26
  • Yield : 10 servings
  • Servings : 10 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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A great tasting snack especially with boudin (boudoin) or cush cush.

Ingredients

  • Pork meat with fat attached
  • Oil for frying
  • Salt and pepper (red and black) to taste

Directions

Step 1

Method 1 - Cut pork into 2-inch squares. You should cut for skin, fat, and meat on each square.

Step 2

Place the pork squares in a hot iron pot. Do not overcrowd the pieces. Add about 4 inches of oil making sure all pieces are covered with the oil.

Step 3

Cook over high heat until cracklings (pork squares) are browned and floating to top. Stir constantly to keep the pork cracklings from sticking and burning.

Step 4

Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings while hot. Store in a tightly closed container.

Step 5

Method 2 - In a cast iron pot add a little water to the pot - about 2 tablespoons depending on the size of pot.

Step 6

Over medium to medium high heat, add the pork fat pieces and stir. The pork will render the fat and then will fry up crispy crunchy in the lard it has rendered.

Step 7

Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings while hot. Store in a tightly closed container.

Step 8

The lard (the fat) may be stored and can be used for cooking other meals the same as any other cooking oil..

Recipe Type:

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Kaplan, Louisiana Louisiana
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