Hello, lovelies. Austin Carter Welcomes you all to Beyond The Bayou Blog to serve you something really crunchy today: Pork Crackling. Yes, cracklins. Addictive little morsels of tender pork belly fried until crispy and then tossed in some hot sauce and cracklin’ dust, aka seasonings.
These are not the ones you buy in the convenience store, these here, are the real deal! I remember this guy on his trailer at the fisherman market in Westwego frying up cracklins and selling them. I would always want to buy a bag and snack on them on the way home. Now, these are addictive but nothing that you want to just munch on all the time!
If you are able to find pork belly with the skin on, get it. It will add a nice crackling effect and extra crunch. The pork belly I used did not have the skin on but still came out crispy.
I adapted this recipe from Issac Toups, who owns Toups Meatery down in Nola. He is known for the meat-centered and Cajun dishes at his restaurant in Mid-City. The cracklins there are very good and so is the Dirty Rice!
So grab your apron, uncover your equipment, and start with today’s recipe to be a people pleaser.
What Is Pork Crackling?
Pork crackling is that delightful crispy snack you get from cooking the skin of a pig until it puffs up and becomes crunchy. Think of it like the ultimate pork chip! We season it with salt and spices to make it extra tasty. People love it because it’s so satisfyingly crunchy and savory, perfect for snacking or adding a crispy topping to dishes. The key is getting the skin just right during cooking to achieve that perfect crunchiness. It’s a favorite treat for pork enthusiasts everywhere, adding a deliciously crispy touch to meals and snacks alike with your favorite dipping sauce.
Overview: How To Make Pork Crackling?
1. Prepare the Pork Belly
- Place the pork belly pieces and lard into a Dutch oven.
- Bring to a boil over medium-high heat, stirring frequently.
- Simmer for about 25-30 minutes until the pork starts to brown and becomes tender.
2. Chill the Pork Belly
- Remove the pork belly pieces from the Dutch oven and transfer them to a rimmed baking sheet.
- Refrigerate until the pork belly is completely cold.
3. Make the Cracklin’ Dust
- In a small bowl, mix together the ground chile de árbol, kosher salt, sugar, white pepper, granulated garlic, and ground celery seeds.
- This seasoning mix is your “Cracklin’ Dust.”
4. Prepare for Frying
- Strain the lard from the Dutch oven and save it for later use.
- Heat peanut oil in the Dutch oven to 380°F (193°C).
5. Fry the Pork Belly
- Fry the chilled pork belly in batches in the hot peanut oil.
- Cook for about 2-3 minutes per batch until the pork belly is puffed and golden brown.
6. Season and Serve
- Drain the fried pork belly pieces on paper towels.
- Toss the warm pork belly with a few dashes of hot sauce.
- Sprinkle the Cracklin’ Dust seasoning over the pork belly and toss again to coat evenly.
Enjoy your crispy, flavorful pork belly—perfect as a snack or appetizer!
Pork Crackling Recipe
Equipment
- Dutch Oven
- Rimmed baking sheet
- Spice grinder or blender
- Small Bowl
- Paper Towels
- Cooking Thermometer
Ingredients
- 2 pounds pork belly, cut up into 1-inch pieces
- 1 cup lard
- peanut oil for frying
- hot sauce to sprinkle on at the end
- 2 tbsp chile de árbol, ground
- 2 tbsp kosher salt
- 1 tsp sugar
- 1/2 tsp white pepper, ground
- 1/2 tsp granulated garlic
- 1/2 tsp celery seeds, ground
Instructions
- In a Dutch oven, combine pork belly pieces and lard, bringing them to a boil over medium-high heat. Stir frequently and simmer until the meat starts to brown and becomes tender, about 25-30 minutes.
- Remove the pork belly from the Dutch oven and place it on a rimmed baking sheet. Refrigerate until cold.
- In a small bowl, mix together the ground chile de árbol, kosher salt, sugar, white pepper, granulated garlic, and ground celery seeds to create the "Cracklin' Dust" seasoning.
- Strain and reserve the lard from the Dutch oven for future use. Heat peanut oil in the Dutch oven to 380 degrees Fahrenheit.
- Fry the cold pork belly in batches until puffed and golden brown, about 2-3 minutes per batch.
- Drain the fried pork belly pieces on paper towels. In a bowl or bag, toss the cracklin' pork belly with a few dashes of hot sauce and sprinkle the Cracklin' Dust seasoning over it.
Nutrition
Substitutions and Variations You May Be Looking For!
- Spicy Surprise: Try adding a kick to your Cracklin’ Dust by tossing in some crushed red pepper flakes or a pinch of cayenne for those who love a bit of heat.
- Sweet & Tangy: For a sweet and tangy flavor, swap out the sugar in the seasoning with brown sugar or honey. It’ll add a caramelized goodness to your crackling.
- Herb Garden Magic: Elevate the flavors with fresh herbs like chopped rosemary, thyme, or even a hint of sage. It brings a garden-fresh vibe to your pork belly.
- Asian Fusion Twist: Infuse Asian flavors by mixing soy sauce, ginger, and a touch of sesame oil into the seasoning. Serve with a side of sweet chili sauce for dipping as I do.
- Zesty Citrus Burst: Grate some lemon or lime zest into the Cracklin’ Dust for a zesty pop. It brightens up the dish and adds a refreshing touch.
- Smokehouse Dream: Swap regular salt with smoked salt and add a dash of smoked paprika for a smoky, barbecue-like flavor. Perfect for those backyard cookouts!
- Heritage Spice Blend: Create your unique spice blend with family heirloom spices or regional favorites. It’s a nod to tradition and adds a personal touch to your crackling.
- Healthy Crunch: Opt for leaner cuts like pork loin or chicken breast strips. They’ll still crisp up beautifully and offer a healthier alternative.
- Veggie Delight: Turn this into a vegetarian delight by using thick-cut slices of eggplant or portobello mushrooms. Marinate them in garlic, soy sauce, and your favorite herbs before coating them with the Cracklin Dust.
- Dip & Dive: Pair your crackling with different dips like tangy barbecue sauce, Sriracha Mayo, or a creamy aioli. It’s all about the dip and crunch combo!
What to Serve with Pork Crackling?
- Mustard Pickled Deviled Eggs
- Pickled Tomatoes
- Pickled Beets and Goat Cheese Salad
- Succotash
- Cornbread Casserole
Storing This Dish for Later!
- Cool and Drain: After frying, I always let the crackling cool completely before draining. This prevents it from getting soggy. I also lay them on paper towels to soak up any extra oil.
- Store Leftovers Properly: I place any leftover crackling in a sealed container or resealable bag. Make sure it’s totally cooled before sealing to keep it crispy.
- Avoid Moisture: Moisture is the enemy of crispiness, so I keep my crackling away from any damp areas. To help reduce moisture further, I put a paper towel inside the container.
- Reheat Carefully: When reheating leftovers, I use a low oven (around 300°F) for a few minutes. This helps restore their crunchiness. I avoid microwaving them, as it can make them chewy.
- Enjoy Fresh: For the best flavor and crispiness, I recommend eating the crackling fresh. If you have leftovers, try to enjoy them within a couple of days for the best results.
What Is the Secret to Perfect Crackling?
The secret to perfect crackling lies in scoring the skin, ensuring it’s dry, using high heat, and allowing enough time for the fat to render and the skin to crisp up beautifully.
Can I Bake the Pork Belly Instead of Frying?
Frying yields the crispiest results, but you can bake the pork belly at a high temperature for a similar effect. Adjust cooking time accordingly.
Can I Use a Different Cut of Pork for Crackling?
Pork belly is best for crackling due to its high-fat content, but you can experiment with other cuts if desired. Keep in mind that fat content affects the crispiness.