Recipe provided by: Dominick Lee, Owner and Chef of Alligator Pear in Houston, TX
When Chef Dominick Lee was young, his aunt would have him navigate through all the towns of Louisiana to learn about the different foods + the towns they came from. They would always eat cracklins from all of the small towns. Cracklins are well known in the midland of Louisiana, and in the town of Scott (a bit outside Lafayette) there are about 10 shops within a half mile radius that are all dedicated to selling pork cracklins along with the best boudin. Unlike chiccarons, cracklins are not only made from the skin of the pig, but also the full pork belly. If you’re looking for a cajun snack filled with flavor + soul, these Louisiana Pork Cracklins can’t be beat.
- 2-3 lb pork belly, cut into 1 ½ inch cubes
- 4-5 qt of oil or hog lard for frying
- Cajun seasoning, enough to season liberally with
- Heat oil in a cast iron pot or deep fat fryer and bring the oil to 350F
- Place pork belly in fat and fry, constantly stirring. The skins will begin to crack and float when they are done (about 15-30 minutes)
- Place cracklins on paper towels to drain grease and rest
- Reheat oil to 350F and refry pork belly for 10-15 minutes until golden
- Remove cracklins and drain on paper towel once more
- Season liberally with cajun spice while cracklins are still partially greasy spread
- Throw them in a brown paper bag and enjoy!