Maw Maw’s Cracklins

For the cracklins:

  • 2lbs lard
  • 2lbs pork belly; cut into 1 in x 1 in pieces
  • 1 cup water

For the seasoning:

  • 2 Tbsp cayenne pepper
  • 2 Tbsp onion powder
  • 3 Tbsp brown sugar
  • 1 Tbsp garlic powder
  • Salt; to taste

These simple and delicious cracklins will leave you wanting more! Perfect with Louisiana Crawfish.

Start with cold, refrigerated pieces of pork belly. In a large kettle style pot, Dutch oven, or deep fryer, heat lard and water on medium high heat until it reaches 200 degrees. Add meat and keep between 250-350 degrees for 20-40 minutes until cracklins begin to float and are golden brown in color. Remove with a slotted spoon, drain on paper towels, and toss with seasonings. Enjoy!

 

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