Cracklings

The first time I made pork cracklings at home was on a chilly Saturday when I found a good piece of pork belly at the market and didn’t feel like turning on the oven. I chopped it up, put a large pot on the stove, and left everything on low heat, making sure not to forget to stir. The cracklings come out crispy, the lard has a clean taste, and if you have coarse salt on hand, you won’t need… EN: View full recipe: Cracklings