Deep South Pork Cracklins

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Crispy golden bites of pork skin with a thin layer of fat, slowly fried until they puff and shatter with every bite. These Deep South cracklins are a beloved snack across Louisiana, Mississippi, and the Carolinas, traditionally served in paper bags with a sprinkle of seasoned salt. Best enjoyed hot and crunchy alongside an ice-cold beer or a tangy dipping sauce.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0 gSugar
• 26 gProtein
• 1240 mgSodium
• 180 mgPotassium
• 18 mgCalcium
• 0.8 mgIron
• 0 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the cracklins

• 2 lbs fresh pork skin with 1/4-inch fat layer attached
• 3 quarts water
• 2 tablespoons kosher salt
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

For frying

• 4 cups rendered pork lard or peanut oil

For finishing

• 1 tablespoon fine sea salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper

Directions

1. Cut the pork skin with fat into 1-inch squares using a sharp knife or heavy cleaver, keeping the fat layer attached to each piece. Rinse under cold water and pat dry with paper towels.
2. Combine the pork pieces, 3 quarts of water, and kosher salt in a large heavy pot. Bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes until the skin is tender but still holds its shape. Drain thoroughly and spread on a wire rack to air-dry for 15 minutes.
3. Pat the pork pieces completely dry with paper towels; surface moisture is the enemy of crisp cracklins. In a deep heavy pot or cast-iron Dutch oven, heat the lard or peanut oil to 350°F, using a thermometer to maintain steady temperature.
4. Working in small batches of about 8 to 10 pieces, carefully lower the pork into the hot fat. Fry for 6 to 8 minutes, stirring occasionally, until the pieces turn deep golden brown and the skin puffs dramatically with small bubbles.
5. Use a slotted spoon to transfer each batch to a paper towel-lined tray. Maintain oil temperature between 340°F and 360°F between batches, allowing oil to recover before adding more pork.
6. While cracklins are still glistening with hot fat, toss them in a large bowl with the sea salt, smoked paprika, and cayenne, or with the Cajun seasoning, garlic powder, and black pepper for a heartier version.
7. Spread the seasoned cracklins on a wire rack to cool for 5 minutes so they finish crisping. Serve immediately in a paper-lined basket or bowl while still warm and crackling.
8. Store any leftovers (rare as they may be) in a paper bag at room temperature for up to 2 days; avoid airtight containers which will soften the crunch.

Cook’s Notes

• Source your pork skin from a local butcher and request a 1/4-inch fat cap for the richest flavor and best puff.
• Dry the par-boiled pieces thoroughly before frying; even a little moisture can cause dangerous oil splatter.
• Use a heavy cast-iron pot for even heat and to keep oil temperature stable across batches.
• For extra-bubbly cracklins, refrigerate the par-boiled pieces uncovered overnight before frying to dry the surface further.
• Test one piece first to gauge your oil temperature; perfect cracklins should puff within 2 minutes of hitting the fat.

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