re: A Different Take on Cracklins

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So, to be cracklins, it needs to have a chunk of meat on each piece? Or what is the difference?



Cracklins come from the pork belly, the same meat used to make bacon. It is a mix of fat and meat. The chunks are cut larger and are slowly rendered down to get rid of a lot of the grease and to lightly brown them.

They are then removed from the oil, the oil is cleaned well to get out any scraps that fell off during the initial cooking and then reheated to a high temperature. Then the cracklin is put back in the hot oil so the skins "pop" and get that blistered look. Then removed and seasoned for consumption

Pork skins are just that------the skin of the pig that has been removed with any fat also removed by boiling the skin to soften the fat and then scraped to get it all off.

The skins are then dried out to a point they are brittle and easily broken apart by hand. They are then flash fried in hot oil and they puff up to many times their uncooked size, then seasoned to eat.

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