Recipe courtesy of Isaac Toups, Toups Meatery, New Orleans | @toupsmeatery
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
- On a cutting board, place pork belly skin side up; cut into 1-inch pieces.
- 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.*
- 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°.
- 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.
Cracklin' Spice
Makes about 2 cups
Ingredients
- ½ cup ground chile de arbol
- ½ cup popcorn salt*
- ¼ cup ground white pepper
- ¼ cup dried minced garlic
- ¼ cup celery salt
- ¼ cup sugar
Instructions
- In a small bowl, combine all ingredients.
Notes
*Popcorn salt is an ultra-fine salt that can be found at well-stocked grocers or online at jdqsalt.com.
