Pork Cracklins
Crispy, crunchy, and savory bites of fried pork skin and fat. This classic Southern snack is incredibly addictive and perfect for parties or game day, seasoned with a simple yet flavorful Cajun-inspired spice blend.
For 8 servings
4 steps. 50 minutes total.
- 1
Step 1
- a.Boil and Dry the Pork
- b.Cut the skin-on pork belly into uniform 1-inch cubes, ensuring each piece has a good ratio of skin, fat, and meat.
- c.Place the cubes in a large pot or Dutch oven. Cover with 8 cups of water and add 2 tbsp of Kosher salt.
- d.Bring the water to a rolling boil, then reduce the heat to maintain a steady simmer. Cook for 25-30 minutes, or until the skin is tender and easily pierced with a fork.
- e.Drain the pork thoroughly in a colander. Spread the pieces in a single layer on a baking sheet lined with paper towels. Pat them completely dry with more paper towels. For the crispiest results, let them air dry at room temperature for at least 30 minutes, or refrigerate uncovered for 1-2 hours until the surface is dry to the touch.
- 2
Step 2
- a.First Fry: Rendering the Fat
- b.In a large, heavy-bottomed Dutch oven, heat the lard to 275°F (135°C). Use a deep-fry thermometer for accuracy.
- c.Carefully add half of the dried pork pieces to the hot lard, ensuring not to overcrowd the pot. The oil temperature will drop, so adjust the heat to maintain it around 250-275°F.
- d.Fry for 15-20 minutes, stirring occasionally to prevent sticking. The pieces will slowly render their fat, shrink, and turn a light golden brown.
- e.Using a slotted spoon, remove the rendered pieces and place them on a wire rack to drain and cool completely. Repeat the process with the remaining pork.
- 3
Step 3
- a.Second Fry: Puffing and Crisping
- b.Increase the oil temperature to 400°F (200°C). This high heat is crucial for the puffing stage.
- c.Working in small batches, carefully return the cooled, rendered pork pieces to the hot oil. Be prepared for them to pop and splatter; using a splatter screen is recommended.
- d.Fry for just 1-2 minutes. They will rapidly puff up, float to the surface, and turn a deep, rich golden brown. Listen for the crackling sound to subside.
- e.Quickly remove the puffed cracklins with a slotted spoon and transfer them back to the wire rack to drain any excess oil.
- 4
Step 4
- a.Season and Serve
- b.In a small bowl, combine the smoked paprika, garlic powder, black pepper, cayenne pepper, and 1 tsp of fine sea salt.
- c.While the cracklins are still piping hot from the fryer, transfer them to a large bowl.
- d.Immediately sprinkle the seasoning mix over the hot cracklins and toss vigorously to ensure they are evenly coated.
- e.Serve warm for the best texture and flavor. They will continue to crisp up as they cool slightly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The drying step is non-negotiable. Any moisture will cause dangerous splattering and prevent the skin from crisping properly.
- 2Use a deep, heavy-bottomed pot (like a Dutch oven) and a deep-fry thermometer for stable temperature control and safety.
- 3Fry in small batches. Overcrowding the pot will lower the oil temperature, leading to greasy, dense cracklins instead of light, crispy ones.
- 4Don't discard the rendered fat! Strain the cooled lard through a fine-mesh sieve or cheesecloth and store it in the refrigerator. It's a flavorful fat for roasting vegetables or frying.
- 5Use a splatter screen during the second fry, as the cracklins will pop aggressively as they puff up.
- 6Season the cracklins the moment they come out of the hot oil. The residual heat and oil will help the seasoning adhere perfectly.
Adapt it for your goals.
Spice Blend
Customize the seasoning blend. Try adding onion powder, chili powder, or a pinch of cumin. For a sweet and spicy kick, add a teaspoon of brown sugar to the mix.
Vinegar SplashVinegar Splash
For a tangy finish, serve the cracklins with a side of hot sauce or a light splash of apple cider vinegar just before serving to cut through the richness.
Air Fryer MethodAir Fryer Method
For a less messy version, you can make these in an air fryer after the boiling and drying step. Air fry the dried pieces at 250°F (120°C) for 30 minutes to render, then increase to 400°F (200°C) for 5-8 minutes to crisp and puff.
Why this is on our healthy list.
Rich in Protein and Collagen
Pork skin is a significant source of protein and collagen, which are vital for muscle maintenance, joint health, and promoting healthy skin, hair, and nails.
Zero Carbohydrates
Pork cracklins contain virtually no carbohydrates, making them an excellent and satisfying snack option for individuals following a ketogenic, Atkins, or other low-carb diet.
Source of Monounsaturated Fat
The rendered pork fat (lard) is a source of monounsaturated fatty acids, particularly oleic acid, the same type of fat found in olive oil, which is beneficial for heart health when consumed in moderation.
Frequently asked questions
A half-cup serving (about 34g) of homemade pork cracklins contains approximately 180-200 calories, primarily from fat and protein.