Homemade Pork Cracklings
Handy to make in batches: pork cracklings can be added to all sorts of dishes as a savory, satisfying touch. Anyone who grew up in the countryside knows cracklings—pork fat gets put up there in every form imaginable. These crispy bits with their streaks of meat are downright irresistible!
Cooking method
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Step 1:
For cracklings, use fatty pork with streaks of meat running through it—pork belly works perfectly.
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Step 2:
Cut the pork belly into strips.
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Step 3:
Then cut those strips crosswise into cubes.
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Step 4:
Put the pieces in a heavy pot or Dutch oven—it's the easiest way, since the high sides keep the fat from splattering and the thick walls keep it from scorching.
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Step 5:
Add the pieces as you cut them.
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Step 6:
Render the fat over medium heat with the lid set slightly ajar, leaving a gap for steam to escape.
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Step 7:
It's handy to prop the lid on the edge of a spatula. You can toss in a couple of bay leaves too.
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Step 8:
Once all the fat has rendered out, scoop out the cracklings with a slotted spoon or strain them through a sieve.
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Step 9:
Put the cracklings in a dry jar and store them in the refrigerator.
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Step 10:
For longer storage, you can pour the rendered fat over the cracklings to cover them.
- Cracklings are great for cooking up fried potatoes and vegetables or scrambled eggs, and for adding to dumplings and pierogi. You can also grind them with a little garlic and use the mixture as a spread to go with borscht and cabbage soup.
Caloric content of the products possible in the composition of the dish
- Pork belly - 630 kcal/100g
