Making cracklins

[wildshotsintheair]

wow, My mouth was watering when you were deep frying that, that is the perfect party food .

so all it is pork belly, with skin on ,cut in too 2 inch cube's , then started in oil , then spritzed with water while cooking process ? and taken out be for they get too dark. ? served with beer..

[TomColeman360]

@RJMM It did - from a pig. And the pig didn't make it.

[RJMM]

that lard looks like it came from liposuction!

[Poseidon99Jeus]

This dish is good for heart attack !!

[melissaoncoast]

YUMMMMMMMMMMMMMMMMMMMMM...I go to Woodburn, Oregon for some of these.... made by my Mexican Friends! SOOO GOOD! I love to peel each layer and eat! MAN I WANT SOME NOW!

Melissa

[TomColeman360]

@DUS22345, sorry this isn't a moveable feast - the pot weighs too much! Make friends with a butcher who can get you some pork belly before its cut into bacon. Cut 'em up into three-inch cubes. If you don't have lard to kick it off any good shortening will fill in.

@kfd82, they used to par boil them in the olden days when it was just the skin and hardly any meat. Some folks use a spritzer while they're frying to spray them with water to make them puff up. Dangerous but effective.

[TomColeman360]

@DUS22345, sorry this isn't a moveable feast - the pot weighs too much! Make friends with a butcher who can get you some pork belly before its cut into bacon. Cut 'em up into three-inch cubes. If you don't have lard to kick it off any good shortening will fill in.

@kfd82, they used to par boil them in the olden days when it was just the skin and hardly any meat. Some folks use a spritzer while they're frying to spray them with water to make them puff up. Dangerous but effective.

[dus22345]

@TomColeman360 made me want som cracklins so bad!! where yall located and when ya butcherin hogs again? If your near or in VA I'd love to come up and help out in exchange for some cracklins :) my youtube name is dus22345 real name Dustin. let me know!

[kfd82]

I thought you had to par-boil them first, or fry them half way then finish at a higher temp or something. Thats why I've never tried it. Seeing how simple it really is, I'll probably give it a go!

[Disterbed1199]

I worked for a store in Mamou la.and made a 80 gallon kettle full every morning .and it takes hours to render them down but man wei crépitements l'homme de cochon entre eux sont bons (man yes them pork craklings are good)

[kingzilladagr8]

damn them cracklins lukk'd good!!!

[MrHeavensTone]

Good for the heart.^_^

[TomColeman360]

I think a wok would work. Anything that can hold heat, and a wok should fill the bill. Also, you probably wouldn't need as much fat to start. The starter lard was reclaimed after cooking.

[jfgb1979]

hello!! very nice! i was wondering if they can be cooked in a large wok insted of a cast duch oven? thanks

[morphine30roxy]

Iv been told that cook'n cracklins is a good way to brake in a cast iron pot.

[Alphabetlife]

soooooo delicious

[lsnonline]

MSG? Unless a pig has it naturally we don't add any. Salt, yes. We season them at the end, but usually with kosher salt or homemade Cajun seasoning. Nope, no MSG.

[cdimmm]

@lsnonline Why kosher salt, it's no different than non kosher salt except that it cost more due to its added cost extorted via jews from it's producer

[TomColeman360]

No, no ice on this one. Just straight frying. But I've used a spritzer to spray water on them while they're frying to puff them up.

[budmike81]

mais you need a bigger pot b, do yall add ice to it?

[budmike81]

mais you need a bigger pot b

[TomColeman360]

These took about 45 minutes from the bag to the mouth. Didn't stay on the pan too long. It's all in how much you're cooking and how fatty they are. Start with a little lard and the cracklins will begin rendering their own fat. Very golden brown, but don't burn them! One little scorch and they're done for. Tip: spritz them with water from a spray bottle during the cooking process to make them pop and really crackle.

[bcoutdoor1]

how long do you fry the cracklins for??? me and some buddys gonna kick back a few cold ones and give it a whirl... just need the fry time...thanks....

[martiniforlunch92]

sooooo frustrating trying to watch you take them out at the end xD

[COMMOGSE]

BRING IT ON !!!

[TomColeman360]

@hotdrumchick All due respect to Emeril et al, but they couldn't cook like this. They know too much. This is simple cooking, I mean basic. Hog lard, pork belly and heat. Put anything more in there and you lose the flavor.

[PLISKEN12]

@TomColeman360 except some salt and msg!

[hotdrumchick]

Let's get these guys, Oprah, Emeril and Paula Deen together.....helluva pork fat party!!

(Have the EMT's on standby, lol!)

[MsHoly777]

Graphicstodiefor.........YOU got your hicks and hill billiys mixed. These people are neither. These are cajuns and play nice or else!!!!

[MsHoly777]

thanks for the video tomcoleman360 and the zydeco..........I MISS HOME!! AAAHHHHH!!!!!

[TomColeman360]

De hecho, es

[kevito159]

que rico se le ve el olor hasta aca

[hotchowder]

that looks delicious, arteries be damned, I'd eat those!

[DixieFatalTouch]

I <3 you people. If ain't deep fried then it ain't Country :DD

[Graphicstodiefor]

Hill Billy Jim never heard of no spoon? Dont make me no never mind! Hick!

[TomColeman360]

It is most definitely raw. We use just a little bit of rendered hog lard to get things started. As the meat cooks it begins rendering its own fat, and pretty soon it begins frying in its own lard. Wonderful eating, although your aorta thinks otherwise. This activity is not covered by most major medical plans.

[nookiebee]

is the meat raw when you put it in the pot? Or did you fry it before?

[coolmint191]

Looks very good, I wish I had some.

[TomColeman360]

Cracklins and pork rinds are cousins. Pork rinds are usually just the "skin" or fat. Cracklins contain some of the belly meat as well.

[rabbiteh]

is crackling and pork rind the same thing?

[JRL1252]

We did this at my buddy's Bar Mitzvah. It was a big hit.

[TomColeman360]

What did you tell them it was? Chicken livers?

[JRL1252]

They kept asking what it was. I just responded with; "Them's cracklins!! Don't worry about it."

They were eating them by the plate load.

[mikeygeneral]

Is that lard this guy is using to fry those pork rinds?

Holy shit, Thats so unhealthy.

BUT DOSN'T IS TASTE GOOD? God has a weird way he messes with us humans. The things that taste good are bad for you and vice versa.

[TomColeman360]

Apparently, your definition of healthy differs from mine. If my body is a temple for the Holy Spirit then I want to make sure he eats well.

[mikeygeneral]

C'mon you know you don't really believe that?

[stonerj0e]

cracklins = clogged arteries

[TomColeman360]

@stonerj0e Your choice: long life or good life. Life without cracklins is too much of a sacrifice. In fact, we're doing it again this afternoon!

[stonerj0e]

@TomColeman360 maybe ill get stoned and make some today cuz i got some pork and snowcap lard in my 26cf deep freezer ... but i am only cutting up a quarter pound ! lol

[TomColeman360]

Buzzed is better than stoned. Abita Amber or TurboDog goes great with fried fat.

[KidVlogger317]

How do I go home, I am already at home watching this video!!!!!

[TomColeman360]

You should always heat the pot before putting anything in it. Keeps food from sticking.

[KidVlogger317]

Just sayin, is it really a good idea to light the fire before putting in the grease? You should put the grease in the pan, pick the pan up and light it.

[SgtAndrewM]

it would have been easier to get them out if you had a grill under them if you know what i mean.

[3030indaface]

lol what a asshole just makes real yummy lookin food then tells their guest to go home now! lmao

[rocknrollpriest]

Thought i was gonna have a heart attack jus watching you make it. XP

[drolle3]

aah nice! ;D

[cnsparrot]

Who Dat ! You know the CNS Parrot loves food !!!!!