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CAJUN Cracklings

Ingredients

3-5 lbs of fat back or pork belly (cut into ¾ in cubes
Hog lard for frying.

Lagniappe

Fry #1

This is very much an outdoor adventure much like deep frying turkey. For
small batches you can use a deep fryer, make sure you have good ventilation.

Place all the pieces into a heavy cast iron pot or deep fryer. Cover with the
lard grease about ¾ of the way up the cubes.. Be aware there will be a lot of
popping as the moisture in the fat reacts with the grease as it begins to
render.

For the first fry keep the heat to about 225 and stir continually. Be careful to
monitor the level of the grease as it will increase in volume as the fat renders.

Once the cubes have rendered and reached a light tan color, remove and
move to a metal pan.
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FRY #2

Heat the oil to about 375-400. Add the rendered pork back into the oil and
cook till they turn a rich golden brown color. They will make a popping
sound or a “crackling sound, hence the name. (a good description of them is
inflated cardboard)

Remove the cracklings to a metal tray, season with Cajun seasoning or just
plain salt.

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