Cracklins are a great pork Cajun snack, and goes wonderful with boudin,
or cush cush. I personally love it with just
Cajun Boudin and it makes a meal
Pork meat with fat attached
Oil for frying
Salt and pepper (red
and black) to taste
Cut pork into 2-inch squares. You should cut for skin, fat, and meat
on each square.
Place the pork squares in a hot iron pot. Do not
overcrowd the pieces.
Add about 4 inches of oil making sure all pieces
are covered with the oil.
Cook over high heat until cracklings
(pork squares) are browned and floating to top. Stir constantly to keep
the pork cracklings from sticking and burning.
Remove from grease
with strainer and pour out onto absorbent paper towels. Salt and pepper
the cracklings while hot.
Store in a tightly closed container.
Recipe and photo courtesy of Real Cajun Recipes.
Cajun Recipes Page 1
Non Cajun Appetizers