Pork Belly Cracklings
Published February 2, 2010
Theresa Cassagne for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE PORK
2 pounds fatty, boneless pork belly with skin
3 quarts peanut oil
1 ½ teaspoons kosher salt
FOR THE SPICE MIX
¼ teaspoon cayenne pepper
¼ teaspoon paprika
⅛ teaspoon white pepper
⅛ teaspoon black pepper
¾ teaspoon chili powder
⅛ teaspoon garlic powder
Preparation
FOR THE PORK
- Step 1
Using a utility knife, razor blade or sharp knife, score skin into 1 ½-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 ½-inch cubes.
- 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.
- 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.
Private Notes
Comments
These are wonderful, a great treat. I serve a few on a simple green salad with classic vinaigrette, always a hit.
Overall very good. The time for the first fry might take a little longer then 20 minutes, but besides that phenomenal.
@yummy Because it has a high smoke point and it doesn’t absorb into foods like other types of oils.
I don't get step 1. Score the fat then use the score marks to cut the belly into cubes. Why not just cut the belly into cubes? What am I missing?
Should this be served warm?
Why would you use peanut oil?
@yummy Because it has a high smoke point and it doesn’t absorb into foods like other types of oils.