Cracklins Recipe

Pat the pork belly dry with paper towels. Trim any extremely large flaps so cubes are relatively uniform (about 1-inch cubes).

Prepare a quick brine: stir 1 tablespoon kosher salt and 1 teaspoon brown sugar into 2 cups warm water until dissolved. Submerge pork cubes in the brine and refrigerate for 30 minutes to 1 hour to season and help retain moisture. Do not brine longer than 1 hour for small cubes.

After brining, remove pork from brine, rinse briefly if desired, and thoroughly pat dry with paper towels. Drying well is critical to avoid dangerous oil splatter and to promote crisping.

While the pork is brining, combine the seasoning blend: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1/2 tsp ground black pepper, 1/2 tsp salt, and 1/2 tsp brown sugar in a small bowl. Mix thoroughly and set aside.

When the pork is fully dry (after draining brine), toss the pork cubes lightly with about one-third of the seasoning blend to give initial flavor. Reserve the remaining seasoning for finishing toss after frying. Do not over-salt now; final seasoning will be applied when the cracklins are hot.

Heat Oil

In a heavy-bottomed pot or Dutch oven, add 3 cups of neutral oil and heat over medium-high until it reaches 325°F (163°C). If you don’t have a thermometer, test by dropping a small piece of pork—oil should bubble steadily but not violently.

First Fry (Render Fat)

Working in a single layer and not overcrowding, add pork cubes to the hot oil. Fry at 300–325°F (149–163°C) for 8–12 minutes to render fat and cook through. The pieces will shrink and release fat. Stir occasionally to ensure even rendering. Use a slotted spoon to transfer the pieces to a heatproof bowl or tray lined with paper towels to drain. Save the rendered pork fat in the pot if you want to crisp further in it.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). When hot, return the drained pieces to the oil in batches and fry 2–4 minutes until deep golden brown and very crisp. Watch closely to avoid burning. Remove with a slotted spoon and drain on fresh paper towels.

While still hot (immediately after second fry), sprinkle the reserved seasoning blend evenly over the cracklins and toss gently to coat. Taste and adjust with a pinch of finishing salt if needed.

Optional: sprinkle chopped fresh parsley for color and serve with lemon wedges for a bright squeeze right before eating.

Cool slightly and serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator up to 3 days; re-crisp briefly in a 400°F (200°C) oven for 5–8 minutes before serving.