Cracklins Deep Fried Pork Belly Recipe

Pork belly: The star of the dish, cut into 1-inch cubes for even frying.

Salt: Enhances the natural flavors of the pork belly.

Black pepper: Adds a subtle heat and depth to the seasoning.

To achieve perfectly crispy cracklins, make sure to render out as much fat as possible from the pork belly cubes. Start by frying the cubes at a lower temperature, around 250°F (120°C), for about 20 minutes to render the fat. Then, increase the heat to 375°F (190°C) to crisp up the pork and achieve that golden brown finish. This two-step frying process ensures a crunchy exterior while keeping the inside tender.

• Pork belly - Substitute with chicken thighs: Chicken thighs have a good amount of fat and can achieve a crispy texture when deep-fried, similar to pork belly.

• Pork belly - Substitute with duck breast: Duck breast has a rich flavor and a good fat content, making it a suitable alternative for achieving a crispy and flavorful result.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a depth of umami, which can enhance the overall taste of the dish.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt, enhancing the taste of the cracklins.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides the necessary heat and spice.

• Black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different type of spiciness, which can give the dish an extra kick.

• Allow the cracklins to cool completely at room temperature before storing. This helps to maintain their crispiness and prevents condensation from making them soggy.

• For short-term storage, place the cracklins in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture, keeping the cracklins crunchy. Store the container in a cool, dry place for up to 3 days.

• If you plan to keep the cracklins for a longer period, freezing is the best option. Arrange the cooled cracklins in a single layer on a baking sheet and place them in the freezer for about an hour. This initial freezing step prevents them from sticking together.

• Once the cracklins are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. The cracklins can be stored in the freezer for up to 3 months.

• To reheat frozen cracklins, preheat your oven to 375°F (190°C). Spread the cracklins on a baking sheet in a single layer and bake for 10-15 minutes, or until they are heated through and crispy again. You can also use an air fryer set at the same temperature for a quicker reheating process.

• Avoid microwaving the cracklins as it can make them chewy instead of crispy.

• Preheat your oven to 375°F (190°C). Place the pork belly cracklins on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and crispy.

• Use an air fryer set to 350°F (175°C). Arrange the cracklins in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the pork belly cracklins and cook, stirring occasionally, until they are warmed through and regain their crispiness, about 5-8 minutes.

• If you prefer the microwave, place the cracklins on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking halfway through to avoid overcooking.

• For a more traditional approach, reheat the cracklins in a deep fryer set to 350°F (175°C). Fry for 2-3 minutes or until they are hot and crispy again.

• Deep fryer: Essential for heating the oil to the precise temperature needed for frying the pork belly cubes until they are golden brown and crispy.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct temperature of 375°F (190°C).

• Tongs: Handy for carefully placing the pork belly cubes into the hot oil and for removing them once they are cooked.

• Paper towels: Used for draining the excess oil from the fried pork belly cubes after they are removed from the deep fryer.

• Cutting board: Provides a stable surface for cutting the pork belly into 1-inch cubes.

• Knife: Necessary for cutting the pork belly into the required size.

• Mixing bowl: Used for seasoning the pork belly cubes with salt and black pepper before frying.

• Measuring spoons: Needed for accurately measuring the salt and black pepper.

Pre-cut pork belly: Ask your butcher to cut the pork belly into 1-inch cubes to save prep time.

Season in advance: Season the pork belly cubes with salt and black pepper the night before to enhance flavor and save time on cooking day.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a deep-fry thermometer.

Batch frying: Fry the pork belly cubes in batches to ensure even cooking and faster frying times.

Quick draining: Use a wire rack over a baking sheet instead of paper towels for faster and more efficient draining.