The most delicious cracklings
Votes: 4
Time: 2 hours 25 minutes
This recipe makes perfect Louisiana pork lard cracklings, perfect for on-the-go snacks, beer accompaniments, or as a topping for your favorite dishes and salads. Small cubes of lard are deep-fried twice, giving them a delicious golden brown color and crispy texture. Immediately sprinkle the hot cracklings with zesty Cajun seasoning and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6.7 kg pork belly, cut into 2.5 cm cubes.
- Cajun seasoning, for sprinkling
- Vegetable oil or lard, for frying
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Cooking the dish according to the recipe:
- Fill a cast iron skillet halfway with oil and heat over medium heat to 350°F (175°C).
- Add the lard to the oil and fry, stirring constantly, until golden brown and the skins rise to the surface, cracking and popping, about 1 hour. Transfer to a paper towel-lined baking sheet and let cool for 30 minutes.
- Heat the oil again to 175°C and fry the lard a second time, stirring occasionally, until the cracklings are crisp and golden, 10-12 minutes. Transfer to a paper towel-lined baking sheet. Sprinkle generously with Cajun seasoning.
- Let cool slightly and serve.
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