Pork Belly Cracklings

Ingredients

For the pork

• 2 pounds fatty, boneless pork belly with skin
• 3 quarts peanut oil
• 1 ½ teaspoons kosher salt

For the spice mix

• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika
• ⅛ teaspoon white pepper
• ⅛ teaspoon black pepper
• ¾ teaspoon chili powder
• ⅛ teaspoon garlic powder

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    741 calories; 77 grams fat; 24 grams saturated fat; 35 grams monounsaturated fat; 11 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 81 milligrams cholesterol; 479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 snack servings

Preparation

For the pork

1. Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
2. Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
3. Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.

1 hour