Cracklins (Deep-Fried Pork Belly)

Lori L Dixon

"Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick."
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Ingredients

11 m servings 488 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 52.1 g
  • 80%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
  3. Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
  4. Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Footnotes

  • Cook's Note:
  • These can be put in the refrigerator and reheated in the oven at 350 degrees F (175 degrees C) until sizzling.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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