After trimming a pork tenderloin or ham roast, I cut up the fat (which had a small amount of meat attached to it) into 3/4 inch cubes and fried them in a #10 cast-iron skillet for about 30 minutes or so.
It is a good idea to cover your skillet because the cracklings will sputter and splatter small droplets of oil all over your stove top while frying.
When the cracklings are done lay them out on a paper towel to absorb the oil then sprinkle them with a generous portion of salt and ground red pepper while they are still piping hot.
In the old days we made pork cracklings in a 30 gallon cauldron during a Cajun boucherie which yielded many gallons. The by-product was hog lard which was poured in gallon jars and stored for cooking later on.
I kept the hog lard which was produced from these cracklings to fry-up some Buttermilk Mashed Potato Patties - just like my grandma did back in the old days. You can also use the hog lard to make Ol' Time Homemade Cathead Biscuits.
Talk about good! Ahheee!!
Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!
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