BlueSojourn
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Pork CracklingsI've been spooking around this forum for a while now and never posted. So I'm making my first post a contribution of one of my favorite recipes:
| Quote: | Pork Cracklings
Cut pork fat into cubes about the size of dice. Put in a large heavy pot over medium heat, and bring to a slow simmer. Stay close by and stir often, preferably with a wooden spoon. As the fat melts, the cubes will brown to a golden crispy perfection and float to the top. As they rise, they will crackle and sizzle - hence their name. This process takes a while, depending on how much fat you have.
Spoon the cracklings into a metal strainer over the fat to drain, and then place them on paper towels. Sprinkle with a little salt while they're warm. I also sprinkle a little cayenne or chipotle pepper on them. |
Once they're cool, you have the primo of crunchy snacks! One ounce, for me, is filling enough for a meal. It keeps me going for 5-6 hours. It totally takes care of all my cravings for stuff like popcorn or chips. It is also so much tastier and healthier than those commercial pork rinds.
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