MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Isaac Toups Cooks CracklinΓÇÖs
Categories: Five, Pork, Herbs
Yield: 6 servings
5 lb Skin-on pork belly
4 c Lard
Peanut oil, for frying
MMMMM----------------------CRACKLINΓÇÖ SPICE---------------------------
1/2 c Ground chile de árbol
1/2 c Popcorn salt *
1/4 c Ground white pepper
1/4 c Minced garlic
1/4 c Celery salt
1/4 c Sugar
In a small bowl, combine all ingredients.
* Popcorn salt is an ultra-fine salt that can be found
at well-stocked grocers
Place pork belly skin side up on a cutting board, and
cut in 1" pieces.
In a large Dutch oven, place lard and pork belly. Do not
layer pork belly in more than 3 layers. Bring to a boil
over medium-high heat, stirring frequently; reduce heat
to medium, and cook, stirring frequently, until skin
blisters and turns golden brown. Transfer pork belly to
rimmed baking sheets, and refrigerate until cold.
In a large Dutch oven, pour oil to a depth of 4", and
heat over medium-high heat until a deep-fry thermometer
registers 380┬░/192┬░C. Add pork belly in batches, and fry
until puffed and golden brown, about 2 minutes. Let
drain on paper towels, and liberally sprinkle or toss
with CracklinΓÇÖ Spice.
NOTES: Set aside lard; once slightly cooled, strain and
reserve for another use.
By Isaac Toups, ToupsΓÇÖ Meatery, New Orleans
RECIPE FROM: https://www.louisianacookin.com
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