re: New restaurant in Baton Rouge...Opie's....check it out today!!!

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How does one “revolutionize the cracklin”?

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Cut about 3/8" wide from 1" thick pork belly with a perfect fat-to-meat ratio. Then smoked. Then fried, but not crispy at all. Just cooked through plus a bit more. Salt and pepper only I think. Lots of fat without being too heavy. You won't break any teeth on these, and the seasoning doesn't overpower the pork.

Different from any cracklin you've ever had. Really exceptional, and totally addictive.