Cracklins Deep Fried Pork Belly Recipe

Pork belly: This is the main ingredient, a cut of meat with layers of fat and meat that gets super crispy when fried.

Salt: A basic seasoning that brings out the flavor of the pork.

Black pepper: Adds a little bit of spice and enhances the taste.

One of the most important steps in this Cracklins Deep Fried Pork Belly Recipe is carefully placing the pork belly pieces into the hot oil. This might sound simple, but doing it right helps you get those perfectly crispy, golden pieces without any splashes or burns. Here’s how you can do it safely and well:

1. Make sure your deep fryer is heated to the right temperature, which is 375°F (190°C) for this recipe. If the oil isn’t hot enough, the pork won’t crisp up properly.
2. Use a slotted spoon or a frying basket to gently lower the pork belly pieces into the oil. Don’t just drop them in from high up—that can cause the oil to splash.
3. Add the pieces one at a time or in small batches. Crowding the fryer can lower the oil temperature and make the pork soggy instead of crispy.
4. Stand back a little and keep your face away from the hot oil to avoid any accidental splashes.
5. If you’re using a pot instead of a deep fryer, lower the pork belly pieces in slowly with a slotted spoon or tongs.

Doing this carefully makes frying smoother because it keeps the oil from splashing, which can be dangerous and messy. It also helps the pork cook evenly and get that beautiful golden color and crunch everyone loves.

When I first tried frying pork belly, I was a bit nervous and dropped the pieces too quickly. The oil splashed a little, and I got scared! After that, I learned to take my time and lower the pieces gently. It made a big difference—not just for safety but also for how tasty and crispy the cracklins turned out. Plus, using a frying basket makes cleanup easier, which is a nice bonus!

• pork belly - Substitute with chicken skin: Chicken skin can provide a similar crispy texture when deep-fried, although the flavor will be different.

• pork belly - Substitute with duck skin: Duck skin has a high fat content and can become very crispy when fried, offering a rich flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture and a different taste profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar level of heat and spice, with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add more heat and a different kind of spiciness, altering the overall flavor.

• Allow the cracklins to cool completely at room temperature before storing. This helps to maintain their crispy texture.
• Transfer the cooled pork belly pieces into an airtight container. For best results, use a container that minimizes air exposure to keep the cracklins fresh.
• Store the container in the refrigerator if you plan to consume the cracklins within 3-4 days. This will help retain their flavor and texture.
• For longer storage, place the cracklins in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. Cracklins can be stored in the freezer for up to 2 months.
• When ready to enjoy, reheat the cracklins in an oven preheated to 350°F (175°C) for about 10-15 minutes. This will help restore their crispiness.
• Alternatively, you can reheat the cracklins in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through for even heating.
• Avoid microwaving the cracklins as this can make them soggy and lose their delightful crunch.
• Serve the reheated cracklins immediately for the best taste and texture. Enjoy them as a snack, or add them to your favorite soups or salads for an extra crunch.

• Preheat your oven to 375°F (190°C). Place the pork belly cracklins on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy again.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 375°F (190°C). Arrange the cracklins in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or vegetable oil. Place the pork belly cracklins in the skillet and cook for 3-5 minutes, stirring occasionally, until they are hot and crispy.

• If you prefer using a microwave, place the cracklins on a microwave-safe plate lined with paper towels. Microwave on high for 1-2 minutes, checking every 30 seconds to avoid overcooking. Note that this method might not retain the crispiness as well as the others.

• Deep fryer: A kitchen appliance used to heat oil to a specific temperature for deep frying foods.

• Tongs: A tool used to safely place and remove pork belly pieces from the hot oil.

• Paper towels: Used to drain excess oil from the fried pork belly pieces.

• Thermometer: Ensures the oil is at the correct temperature of 375°F (190°C).

• Cutting board: A surface used to cut the pork belly into 1-inch pieces.

• Knife: A sharp tool used to cut the pork belly into the desired size.

• Mixing bowl: Used to season the pork belly pieces with salt and black pepper.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

Prepare ingredients in advance: Cut the pork belly into 1-inch pieces and season with salt and black pepper the night before. This will save you time on the day of cooking.

Use a deep fryer: A deep fryer heats oil quickly and maintains a consistent temperature, making the frying process faster and more efficient.

Monitor oil temperature: Use a thermometer to ensure the oil stays at 375°F (190°C). This helps the pork belly cook evenly and reduces frying time.

Drain properly: Use a wire rack instead of paper towels to drain excess oil. This keeps the cracklins crispy and ready to serve faster.