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Started By
Message
re: Made a batch of cracklin!!!! (Photo documented)
Posted on 2/29/20 at 12:20 pm to MorbidTheClown
Posted on 2/29/20 at 12:20 pm to MorbidTheClown
First attempt using just a few pieces.
cooked at roughly 350
after about 15 min they were darker than expected
after 30 minutes
after 45 min took the pieces out. Had to add a little oil since there weren't enough pieces to render enough fat. cranked the oil up to 390
In the end I think I made "blacklins". They didn't taste horrible. But, were a lot darker than expected and a little under seasoned.
I'm sure I did something wrong. Maybe too hot during the first cook?
cooked at roughly 350
after about 15 min they were darker than expected
after 30 minutes
after 45 min took the pieces out. Had to add a little oil since there weren't enough pieces to render enough fat. cranked the oil up to 390
In the end I think I made "blacklins". They didn't taste horrible. But, were a lot darker than expected and a little under seasoned.
I'm sure I did something wrong. Maybe too hot during the first cook?
1
Posted on 2/29/20 at 12:23 pm to MorbidTheClown
quote:just know that costco's pork belly has the skin removed, so it won't be ideal to get that blistered skin during the second fry when they "pop".
Attempting this with a very small batch. Costco had the pork belly cut into strips. Trying this with just one strip cut inti 1 inch pieces
Posted on 2/29/20 at 12:25 pm to busbeepbeep
good to know. by the way, tossed a couple of ice cubes in at the end. That was fun ! 
ETA: so, what i made was not technically "cracklins"?
ETA: so, what i made was not technically "cracklins"?
This post was edited on 2/29/20 at 12:36 pm
Posted on 2/29/20 at 6:35 pm to MorbidTheClown
I think with the small batch the cooking time needs to come down considerably being the oil doesn't get cooled when you first throw them in like it does with a large batch. Looks like they could've been pulled at 15 mins, imo.
All that said, I'd still eat em!
All that said, I'd still eat em!
Posted on 3/2/20 at 9:26 am to mmmmmbeeer
Apparently, i misunderstood the whole "cracklins" thing. I thought it was pork belly fried a particular way. But, it's actually the skins from the pork belly?
whatever you call what i made over the weekend, they tasted pretty good.
whatever you call what i made over the weekend, they tasted pretty good.
Posted on 3/2/20 at 9:41 am to MorbidTheClown
quote:
But, it's actually the skins from the pork belly?
Well, it's not JUST the skin, but the skin is supposed to be attached, I think.
Posted on 3/2/20 at 9:42 am to MorbidTheClown
Cracklin is definitely pork belly, not just the skin, but usually the entire belly plus the skin.
What you made can still be delicious and considered cracklin, I just wanted to point out the difference, as someone who has purchased the belly from Costco before. You want be able to get that blistered skin and crunch that as shown here.
What you made can still be delicious and considered cracklin, I just wanted to point out the difference, as someone who has purchased the belly from Costco before. You want be able to get that blistered skin and crunch that as shown here.
This post was edited on 3/2/20 at 9:46 am
Posted on 3/2/20 at 10:10 am to busbeepbeep
That pic has me drooling
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