How to Make Cracklings (11 Steps)
Cracklings are an old-time treat that is actually a by-product of rendering lard from pork fat. When a pig was slaughtered every part was used, including the skin and fat. Chunks of fat with the skin on (and with the skin off) were placed in a large kettle and cooked over a slow fire to allow all of the fat to melt into oil. Once the fat melted, the pieces left over are called cracklings.
Things You'll Need
- Chunks of pork fat and meat still attached to the skin
- Open flame
- Knife
- Cutting board
- Bowl
- Large heavy pot
- Cooking oil
- Wooden Spoon
- Ladle
- Platter
- Paper towels
- Cooking thermometer
Instructions
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Singe any hair off of the skin by lightly running over an open flame.
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Cut the chunks of pork into thumb-sized chunks about 3/4” wide.
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Place the chunks into a large cooking pot.
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Place enough cooking oil in the pot to reach the depth of 1”.
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Slowly heat the pot to the temperature range of 350 to 400 degrees Fahrenheit while stirring the pork chunks.
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Stir the pork chunks regularly to avoid burning.
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Ladle enough melted oil out of the pot to prevent it from overflowing while you are rendering the cracklings.
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Remove the pot from heat after 25 minutes or when the cracklings have lost approximately 75% of their volume.
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Line the platter with paper towels.
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Scoop out the cracklings with the ladle and place in a single layer on the towel-lined platter.
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Allow the cracklings to cool before eating.
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