Pork Belly Cracklings

Name: Pork Belly Cracklings
Total time: 1 h
Yield: 6 to 8 snack servings
Cuisine: southern
Ingredients: 2 pounds fatty, boneless pork belly with skin; 3 quarts peanut oil; 1 1/2 teaspoons kosher salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1/8 teaspoon white pepper; 1/8 teaspoon black pepper; 3/4 teaspoon chili powder; 1/8 teaspoon garlic powder

Recipe from Donald Link

Adapted by Kim Severson

Pork Belly Cracklings — Theresa Cassagne for The New York Times

Total Time: 1 hour
Rating: 5(214)
Comments: Read comments

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Ingredients

Yield:6 to 8 snack servings

For the Pork

2pounds fatty, boneless pork belly with skin
3quarts peanut oil
1½teaspoons kosher salt

For the Spice Mix

¼teaspoon cayenne pepper
¼teaspoon paprika
⅛teaspoon white pepper
⅛teaspoon black pepper
¾teaspoon chili powder
⅛teaspoon garlic powder

Ingredient Substitution Guide

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Preparation

For the Pork
1. Step 1
  Using a utility knife, razor blade or sharp knife, score skin into 1½-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1½-inch cubes.
2. Step 2
  Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
3. Step 3
  Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.