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Tangy Barbecue Spicy Pork Cracklings
Created by: Howcan Team
Ingredients
- 1 lb pork belly, skin on
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/4 cup barbecue sauce
- Salt to taste
Instructions
- Preheat the oven to 275°F (135°C).
- Cut the pork belly into 1-inch pieces, leaving the skin on.
- In a large pot, add the pork belly pieces and enough water to cover. Bring to a boil, then reduce heat and simmer for 30 minutes. Drain and pat dry with paper towels.
- In a bowl, mix together apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and barbecue sauce.
- Toss the boiled pork belly pieces in the seasoning mixture until evenly coated. Season with salt to taste.
- Place the seasoned pork belly pieces on a wire rack set over a baking sheet, making sure they are in a single layer and not touching each other.
- Bake in the preheated oven for 45-60 minutes, or until the pork cracklings are crispy and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Enjoy as a snack or use as a topping for salads and soups.
Spicy pork cracklings with a tangy barbecue seasoning have a rich history rooted in Southern cuisine. This beloved dish originated in the American South, where it was traditionally made by rendering pork fat and frying the skin until crispy. Over time, chefs and home cooks began to experiment with different seasonings, leading to the creation of the tangy barbecue flavor that is now synonymous with this dish. Today, the best versions of this dish can be found in renowned barbecue joints and soul food restaurants across the South. Chefs take pride in perfecting the balance of heat and tang in the seasoning, often using a blend of paprika, cayenne, garlic, and vinegar to achieve the signature flavor profile. To make this dish at home, it's crucial to start with high-quality pork skin and render the fat slowly to achieve the perfect crispiness. The tangy barbecue seasoning is equally important, as it adds depth and complexity to the cracklings. Some alternative methods for making this dish include smoking the pork skin before frying to infuse it with a smoky flavor, or adding a touch of sweetness to the seasoning for a unique twist. Whether enjoyed as a snack or a topping for dishes like macaroni and cheese or collard greens, spicy pork cracklings with a tangy barbecue seasoning continue to be a beloved staple of Southern cuisine, offering a satisfying crunch and a burst of bold, savory flavor.
75 min
6 servings
280 per serving calories
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