We tossed these crispy cracklin’s with a spicy, slightly sweet seasoning blend.
Makes About 2 Cups
- 1 pound skin-on pork belly
- 4 cups lard or vegetable oil
- Cracklin’ Spice (recipe follows)
- ¼ cup fine sea salt
- ¼ cup firmly packed light brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons ground ancho chile pepper
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne pepper
- On a cutting board, trim a thin layer of pork from bottom side of pork belly. Reserve for another use. Turn pork belly skin side up, and cut into 1-inch pieces.
- In a large cast-iron Dutch oven, heat lard or oil over medium-high heat until a deep-fry thermometer registers 250°. Add pork belly, stirring gently to prevent pieces from sticking together. (Adjust heat as necessary to maintain an oil temperature of 200° to 250°.) Cook, stirring frequently, until skin is blistered and golden brown, about25 minutes. Remove pork belly using a slotted spoon, and let drain on a paper towel-lined baking sheet. Let cool slightly, about 10 minutes. Refrigerate until cold, about 1 hour.
- Reheat lard or oil over medium-high heat until a deep-fry thermometer registers 375°. Fry pork belly in batches until golden brown, about 2 minutes. Remove pork belly using a slotted spoon, and let drain on a paper towel-lined baking sheet. Immediately toss with Cracklin’ Spice.
- In a small bowl, stir together all ingredients until well combined.