Originally posted January 02, 2012

pork cracklins

pork cracklins by joanie

This is another tried-and-true recipe adapted from the exceptional cookbook Real Cajun. These spicy pork bits have a good mix of meat and fat.


  • canola oil
  • 1 lb. pork belly with skin
  • 2 tsp kosher salt
  • 1 tsp Korean red pepper powder
  • 1 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder


Fill a deep and relatively narrow pot with about 2" canola oil, leaving at least 6" to spare from the rim of the pot. Heat oil on medium-high heat.

Meanwhile, cut the pork belly into 1" cubes. When the oil reaches 225º, add the pork and cook until golden (about 20 minutes). Take care to keep the temperature steady. Remove using a slotted spoon and let cool for about 20 minutes.

Increase the heat. Once the oil reaches 425º, add the port back in. You'll see and hear the skin pop. Remove when they become golden brown (about 5 minutes). Let drain momentarily on paper towels, and then toss with the salt and spices.

Serve warm.

1 hour


  • commented about 8 years ago

    These were SOOOO good I ate the leftovers that my brother-in-law was too full to finish. I guess that makes me a pig, which proves the old adage true -- you are what you eat.

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