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
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Nutritional Information
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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. -
6 to 8 snack servings
Preparation
For the pork
- 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.
- 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.
- 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
Dining and Cooking