Cracklins; Cracklings
Ingredients
- Pork meat with fat and skin attached
- Oil for frying (for Method 1)
- Salt and pepper (red and black) to taste
Step-by-Step Instructions
- Method 1 (Deep Frying): Cut pork into 2-inch squares. You should cut for skin, fat, and meat on each square.
- Place the pork squares in a hot cast iron pot. Do not overcrowd the pieces. Add about 4 inches of oil making sure all pieces are covered with the oil.
- Cook over high heat until cracklings (pork squares) are browned and floating to top, about 20-30 minutes. Stir constantly to keep the pork cracklings from sticking and burning.
- Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings generously while hot. Store in a tightly closed container.
- Method 2 (Rendering): In a cast iron pot add a little water to the pot - about 2 tablespoons depending on the size of pot.
- 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, about 20-30 minutes total.
- Remove from grease with strainer and pour out onto absorbent paper towels. Salt and pepper the cracklings generously while hot. Store in a tightly closed container.
- The lard (the fat) may be stored and can be used for cooking other meals the same as any other cooking oil.
Common Problems and Solutions
Q: Why are my cracklins chewy instead of crispy?
A: The pork pieces need to cook long enough for all the moisture to evaporate and the fat to render completely. Don't rush it—they should be golden brown and floating. If they're chewy, they need more cooking time.
Q: Can I make these without a cast iron pot?
A: Cast iron is traditional and holds heat well, but you can use any heavy-bottomed pot. Just maintain consistent heat and avoid overcrowding the pieces.
Q: How do I store cracklins to keep them crispy?
A: Store in an airtight container at room temperature. They'll stay crispy for several days. If they soften, you can re-crisp them in a low oven (250°F) for 10-15 minutes.
Tips and Techniques
Season the cracklins immediately while they’re still hot so the salt and pepper stick. Don’t discard the rendered lard from Method 2—it’s excellent for cooking and adds authentic flavor to beans, vegetables, and cornbread.
Ingredient Substitutions
- pork skin with fat and meat: pork belly with skin on
- red pepper: cayenne pepper
Equipment Needed
- Cast iron pot or Dutch oven
- Long-handled strainer or slotted spoon
- Paper towels
- Candy/fry thermometer (optional but helpful)
Historical Context
Cracklins (or gratons in Cajun French) have been a cornerstone of Cajun boucherie tradition, where nothing from the pig is wasted. They’re still sold by the bag at gas stations and butcher shops throughout Acadiana.
