To make these cracklin’s at home, you’ll only need a few simple ingredients and a bit of patience to create maximum flavor and an ideal texture.
Smoked Ranch Cracklin's
Author: recipe courtesy of ronnie evans and philip moseley
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
- Preheat grill to low heat (275°). Arrange coals and wood chips, if using, on one side of grill.
- 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.
- 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.
- Remove pork belly, reserving oil in pan. Place pork on a paper towel-lined baking sheet. Refrigerate for about 1 hour.
- 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.
Ranch Rub
Makes about 1½ cups
Ingredients
- ¾ cup ranch seasoning mix
- ¼ cup kosher salt
- 2 tablespoons smoked paprika
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ tablespoons turbinado sugar
- 1 tablespoon coarse black pepper
- ½ tablespoon ground cumin
Instructions
- In a medium bowl, stir together all ingredients until thoroughly combined.
