Pork And Crackling Recipes

Steps:

• Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
• Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
• Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
• Allow to cool slightly and serve.

Steps:

• Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
• Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
• Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Steps:

• Combine brown sugar, chili powder, salt, allspice, fennel seed and pepper in a bowl.
• Score pork belly all over with a sharp knife, making a crisscross of lines 1/2 inch apart. (Do not cut past fat.)
• Carefully work the rub into both skin and meat sides and allow to cure 8 hours or up to 2 days in the fridge.
• Preheat oven to 350 degrees F.
• Cut pork belly into 3 equal pieces and place in a hotel pan or roasting tray. Cover with Veal Stock and add red wine, celery, carrot and onion. Cover with foil and bake until a knife inserts easily, about 3 1/2 hours. Allow pork belly to sit in the stock for 30 minutes to reabsorb juices. Remove to a clean tray with two metal spatulas. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours.
• Bring oil to 350 degrees F in a deep-fryer. Cut pork into 1/2- to 3/4-inch cubes. Fry until crispy, 4 to 5 minutes.
• Toss in Star Anise Red Wine Reduction, then season with salt and pepper. Serve with extra Star Anise Red Wine Reduction on the side.
• Preheat oven to 450 degrees F.
• Combine bones, celery, carrots, onions and tomato paste in a roasting tray and roast, stirring twice to ensure aromatic vegetables and bones, until dark brown in color, about 1 hour.
• Transfer bones and vegetables to a very large stockpot. Place roasting tray on stove top over medium-high heat, add red wine to the tray and cook, scraping drippings from the bottom until completely dislodged. Pour the contents into the stockpot and cover with 20 quarts cold water.
• Place stockpot over low heat, add bay leaves and peppercorns and simmer for 24 hours, skimming the top regularly to remove impurities.
• Strain stock through a fine-mesh strainer or cheesecloth. Cool to 70 degrees within 2 hours and 40 degrees within 4 hours.
• Add brown sugar, vinegar, star anise, orange zest and juice, cinnamon sticks and 3 cups water to a medium saucepot over medium heat. Simmer sauce until reduced by a third to a half, for 2 to 3 hours.
• Cool and set aside.

Steps:

• Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
• Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
• Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.