Smoked Ranch Cracklin's
Author: 
 
Makes about 1½ pounds
Ingredients
  • ½ cup kosher salt
  • 3 pounds skin-on pork belly
  • 1 quart lard or vegetable oil
  • Ranch Rub (recipe follows)
Instructions
  1. Preheat grill to low heat (275°). Arrange coals and wood chips, if using, on one side of grill.
  2. Sprinkle salt all over skin of pork belly. Place pork belly on grill, skin side up, on side opposite of coals; cook until a meat thermometer inserted in center registers 165°, about 1 hour. Remove from grill, and refrigerate for at least 3 hours.
  3. Using a serrated knife, slice pork belly into 1-inch cubes. In a large saucepan, combine cubed pork belly and lard. Bring to a simmer, and cook until fork tender (the texture of a warm gummy bear), about 30 minutes.
  4. Remove pork belly, reserving oil in pan. Place pork on a paper towel-lined baking sheet. Refrigerate for about 1 hour.
  5. Heat reserved oil over medium-high heat until a deep-fry thermometer registers 375°. Add pork belly to oil, and cook until skin begins to bubble and crisp, about 2 minutes. Strain pork belly into a large bowl. Season to taste with Ranch Rub. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/smoked-ranch-cracklins/