Pork Cracklin Strips
Sunday supper, but make it pup. The most Southern thing in the cookbook, and the recipe that turns your kitchen into a smell-good situation.
“This is the most Southern thing in the cookbook. My granddad made cracklins every winter. Now I make them for a chihuahua. Times change.”
Chris Schmidt · The Chef Series
Ingredients
- Pork skin or skin-on pork belly strips (with a thin layer of fat attached)
How to make them
- Trim any excess fat. You want the skin with just a thin fat layer.
- Score the skin in a crisscross or straight-line pattern. Don't cut all the way through to the meat.
- Pat the skin thoroughly dry with paper towels. For best results, leave the skin uncovered in the refrigerator for a few hours (or overnight) to air-dry further.
- Preheat the oven to 425°F. Place a wire rack over a shallow baking dish to catch the drippings.
- Arrange the skin on the rack, skin-side up. Roast for 20 to 30 minutes, until small bubbles form and the rind is golden and crisp.
- If the crackling hasn't fully crisped, turn the oven to its highest setting for 5 to 10 more minutes, watching closely to prevent burning.
- Cool for 5 to 10 minutes on a paper-towel-lined plate. Cut into strips or bite-sized pieces with kitchen scissors.
Keep them happy
The overnight refrigerator dry is optional but makes a real difference. Store leftovers in an airtight container at room temperature. They'll keep for a few days, but they probably won't last that long.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Monkey
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
