Cracklin Skins Recipes
CRACKLING CORNBREAD
This cornbread has crushed fried pork rinds in it. Haven't tried it. Just sounded interesting so I'm posting here to try in the future.
Provided by mailbelle
Categories Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
- In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
- Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.
CRACKLIN' SKINS
When you cook a whole hog, one thing you should never do is throw out the skin. It's the key ingredient for one of the tastiest by-products in the world. If you're not cooking a whole hog, I'm not going to fool you by saying it's easy to pick up some pig skin, but you might be able to get some from your local butcher or from someone who is cooking a whole hog, a ham, or a pork shoulder and is willing to part with it.
Yield serves 6 to 8
Number Of Ingredients 2
Steps:
- Preheat the oven to 300˚F.
- Scrape any fat and meat off the skin, leaving only the skin. Using kitchen shears, cut the skin into cracker-size pieces. Place the skin pieces on top of a cooling rack in a large sheet pan, and sprinkle them with kosher salt. Cook in the oven until the fat is rendered in the bottom of the sheet pan and the skin is golden brown and crispy, usually about 3 1/2 hours.
- Remove the pan from the oven and place the skins on paper towels to drain and cool.
- Dust the cracklings with your favorite rub or dip them into your favorite barbecue sauce.
BEST STOP CRACKLIN
Provided by Food Network
Time 2h25m
Yield about 7 pounds
Number Of Ingredients 3
Steps:
- Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
- Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
- Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
- Allow to cool slightly and serve.
CRACKLINS (DEEP-FRIED PORK BELLY)
Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.
Provided by Lori L Dixon
Categories Appetizers and Snacks Meat and Poultry Pork
Time 11m
Yield 8
Number Of Ingredients 2
Steps:
- Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
- Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
- Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
Nutrition Facts : Calories 488.2 calories, Cholesterol 40.8 mg, Fat 52.1 g, Protein 5.3 g, SaturatedFat 13.8 g, Sodium 18.1 mg
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