Cracklins

This pork cracklin recipe is inspired after a trip to the Best Stop Cajun Market in Katy where they deep fried pork belly!  I smoked it THEN deep fried it to get that extra smoky flavor.  I like having a full smoker and will fill in the space with what's on hand.  The beauty of this recipe is the flexibility to make as much or little as you want. I have to use platform kitchen shoes to deep fry since I am height challenged and makes it ergonomically safer :-).

https://www.instagram.com/reel/C7xISFOPbVU/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA== 

It's nice having different pork belly choices of a Chinese Crispy Pork Belly or Louisiana Fried Cracklin for meal prep.

Ingredients

  • Pork Belly
  • Favorite Cajun Seasoning
  • Oil for frying

 

Directions

  1. Cut  belly in to 1-2" cubes
  2. Smoke @ 315F  about 30 minutes and remove from smoker
  3. Heat frying oil to 350F to pan, enough to cover the meat
  4. Add smoked belly to oil and gently stir to prevent sticking to the bottom
  5. Cook about 5 minutes until crispy and golden brown.
  6. Drain on wire rack and toss with seasoning in a bowl to ensure it sticks to the belly while still warm.