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The Hirshon Super Bowl ‘Pigskin’ Cracklins

The Hirshon Super Bowl ‘Pigskin’ Cracklins


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the pork:
  • 2 pounds fatty, boneless pork belly WITH skin – TFD prefers an heirloom breed such as Berkshire (aka kurobota) or Gloucestershire Old Spot
  • 2 3/4 quarts peanut oil + 1/2 cup rendered bacon fat (optional but recommended – use peanut oil if unavailable)
  • 1 tsp. Jane’s Krazy salt (preferred) or kosher salt
  • 1/2 tsp. fresh thyme flowers (TFD preference) or if unavailable, use fresh thyme
  • ***
  • For the spice mix:
  • 1/2 tsp. fennel pollen (if unavailable, use 1/8 tsp. freshly-ground star anise)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. freshly-ground celery seed
  • 1/8 tsp. freshly-ground white pepper
  • 1/8 tsp. freshly-ground black pepper
  • 3/4 tsp. Gebhardt’s chili powder
  • 1/8 tsp. black garlic powder (TFD preference) or regular garlic powder
  • 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. You can have your butcher do this for you.
  • 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, thyme and salt, and serve immediately.

Instructions

  1. Using a utility knife, razor blade or sharp knife, score skin into 1 ½-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 ½-inch cubes. You can have your butcher do this for you.
  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.
  3. 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.
  4. 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.
  5. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix, thyme and salt, and serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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