Questions
What is Pork Cracklins?
Crispy Cajun pork belly cubes rendered slowly and fried hot for a crunchy skin and tender center. This reference files it under Cajun appetizer: made on the stovetop, rated medium and about 65 minutes start to finish.
How much time should I plan for Pork Cracklins?
As written, 65 minutes: 15 of prep and 50 of cooking. The longest single stretch is step 2 (45 minutes): "Add 3 lbs cubed pork belly with skin and simmer slowly for 45 minutes to render fat until internal temperature reaches 165 degrees F."
How hot should the oil be for Pork Cracklins?
For Pork Cracklins, the frying oil is held at 230 F (about 110 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork. The target internal temperature is 375 F (about 190 C), given in step 4. A probe thermometer removes the guesswork.
Why rest the meat in Pork Cracklins?
Step 3 reads: "Remove pork belly with a slotted spoon and rest on a wire rack for 15 minutes." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.
What can I use instead of Cajun seasoning in Pork Cracklins?
The entry for Pork Cracklins calls for 2 tbsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.
Is Pork Cracklins gluten-free?
Yes. As written, nothing in the ingredient list for Pork Cracklins is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Cajun spice.
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