Best Stop Cracklin Recipes

BEST STOP BOUDIN

Steps:

• Add the pork butt, pork liver, onions, green bell peppers and 1 cup of the Cajun seasoning to a large stockpot and cover with water (about 10 gallons). Cover the pot, bring the water to a boil over medium-high heat, reduce to a simmer and cook until the meat is cooked through and the vegetables are tender, about 1 1/2 hours. Drain the cooking liquid from the meat and vegetable mixture and reserve for later use. Allow the meat and vegetable mixture to cool slightly, then add it to a food processor or grinder and process to a medium-coarse consistency.
• Add the browning sauce to the reserved cooking liquid (approximately 5 gallons) and stir until well blended.
• Add the cooked rice to the ground meat and vegetable mixture and season with the remaining 1 cup Cajun seasoning. Fold together well until it becomes a uniform mixture. Add 7 to 8 quarts (28 to 32 cups) of the reserved cooking liquid/browning sauce mixture and combine until it is well mixed and has the consistency of a hearty stew. Refrigerate the mixture until firm and easy to handle, at least 4 hours or overnight.
• Fill a cast-iron pot halfway with cooking oil and heat over medium heat until the oil reaches 350 degrees F.
• In a large bowl, add the cornmeal breading mix and flour and mix to distribute evenly. Using a 2 1/2-inch scoop, form the cooled mixture into balls and roll in the coating mix. Fry in the oil, in batches, until golden and crisp, about 6 minutes. Let drain on paper towels and serve warm.

PORK BELLY CRACKLINGS

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.

CRACKLIN' BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
• In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
• Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

CRACKLINS (DEEP-FRIED PORK BELLY)

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.