Isaac Toups’ Cracklin’s
 
Makes about 2½ pounds
Ingredients
  • 5 pounds skin-on pork belly
  • 4 cups lard
  • Peanut oil, for frying Cracklin’ Spice (recipe follows)
Instructions
  1. On a cutting board, place pork belly skin side up; cut into 1-inch pieces.
  2. In a large Dutch oven, place lard and pork belly. (Do not layer pork belly in more than 3 layers.) Bring to a boil over medium-high heat, stirring frequently; reduce heat to medium, and cook, stirring frequently, until skin blisters and turns golden brown. Transfer pork belly to rimmed baking sheets, and refrigerate until cold.*
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 380°.
  4. Add pork belly in batches to hot oil; fry until puffed and golden brown, about 2 minutes. Let drain on paper towels, and generously sprinkle or toss with Cracklin’ Spice.
Notes
*Set lard aside; once slightly cooled, strain and reserve for another use.
Recipe by Louisiana Cookin' at https://louisianacookin.com/isaac-toups-cracklins/