Pork Crackling Recipe
My pork crackling recipe features tender pork belly cooked in lard, then fried to a crispy golden brown. Seasoned with a blend of chile de árbol, salt, and spices, it’s finished with a dash of hot sauce for extra kick. Perfectly crunchy and flavorful!
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Calories: 700kcal
Servings: 10
Equipment
- 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
Serving: 1g | Calories: 700kcal | Carbohydrates: 5g | Protein: 25g | Fat: 70g | Sodium: 1200mg | Fiber: 1g