How to Make Pork Cracklins

Pork Cracklins

It’s rare to meet a Pork Cracklins who hasn’t tried Pork Cracklins – the iconic snack that’s a true testament to culinary ingenuity and history mingled with flavor and crunch. Made with a combination of pork skin and fat (from the belly) that’s been cubed, deep fried, and salted or seasoned, they’re like a close cousin to a traditional pork rind but meatier and chewier in texture and flavor.

They’re typically cooked in a classic wash pot using lard that rises to the surface of the fryer. A long-handled spoon is used to stir and move the pieces of pork fat around as they cook. The process can take up to an hour or more and the chef must be careful not to burn their fingers by lowering the fire on the oil if it starts to get too hot.

Pork Cracklins vs. Pork Rinds: What’s the Difference?

Once the lard has rendered enough to be safe to touch, the chunks of pork fat are removed from the pot and drained. They’re then fried a second time to make them extra crispy and crunchy and they’re ready to eat.

While you can find pork rinds at most grocery stores, they’re often more stale and rancid than homemade ones. Besides, you’ll never come across a store-bought variety with the kind of irresistible texture and flavor of a homemade batch of Pork Cracklins. That’s because the secret recipe to this beloved snack is a series of special steps, including boiling the skins and deep-frying them twice, that give the cracklins their distinctive crunch.


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