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This crispy pork crackling recipe delivers a satisfyingly crunchy keto snack that packs flavor without the carbs. It transforms pork belly into a delicious treat that you can enjoy straight away or as a flavorful appetizer. Perfect for anyone looking to indulge while keeping things low-carb and high taste.
I first made this during a weekend with friends, and everyone was amazed at how crunchy and flavorful the crackling turned out. Now it’s a staple whenever we want a tasty keto-friendly snack.
Ingredients
- One pound pork belly: Choose a fattier cut for the best crackling texture and crispiness
- Two tablespoons lard: Adds richness and helps tenderize the pork during simmering
- Two cups peanut oil: Ideal for frying thanks to its high smoke point can also substitute with canola or vegetable oil
- One tablespoon ground chile de árbol: Adds smoky heat crushed red pepper is an easy alternative
- One tablespoon kosher salt: Gives seasoning punch you can adjust if using regular table salt
- One teaspoon sugar: Optional ingredient to balance spice but can be skipped for strict keto
- One teaspoon white pepper: Provides a mild peppery depth black pepper works in a pinch
- One teaspoon granulated garlic: Adds aromatic flavor fresh garlic is a good substitute for more brightness
- One teaspoon ground celery seeds: Offers a subtle herbal note caraway seeds can be used instead
Step-by-Step Instructions
- Simmer the Pork Belly:
- Combine pork belly pieces with lard in a Dutch oven. Bring to a boil over medium-high heat stirring often. Once boiling, lower heat and let simmer uncovered for 25 to 30 minutes until pork is tender and browned. This slow simmering infuses flavor and renders fat.
- Chill the Pork:
- Remove pork from heat and transfer pieces onto a rimmed baking sheet. Place in the refrigerator and chill until completely cold. This step firms up the fat which is key to achieving crispy crackling during frying.
- Prepare the Seasoning Mix:
- In a mixing bowl, combine ground chile de árbol, kosher salt, sugar, white pepper, granulated garlic, and ground celery seeds. This blend will enhance the pork’s flavor once fried.
- Heat Oil for Frying:
- Reserve the leftover lard for future cooking use. Heat the peanut oil in the Dutch oven or a deep fryer to 380 degrees Fahrenheit. Use a thermometer to monitor oil temperature for perfect frying.
- Fry the Pork Belly:
- Cook the chilled pork belly pieces in small batches in the hot oil. Fry each batch for 2 to 3 minutes until the pieces puff up and turn golden brown and irresistibly crispy.
- Drain and Season:
- Remove pork from oil and let drain on paper towels. Toss immediately with your favorite hot sauce and sprinkle generously with the prepared seasoning mix called "Cracklin Dust". Serve right away for maximum crunch and flavor.
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My favorite part is definitely how the pork belly crisps up in the hot oil — the perfect texture contrast between crunchy skin and tender meat is something my whole family looks forward to. One memorable evening, this dish stole the show at a small dinner party, impressing even those not following keto.
Storage Tips
Store leftover crackling in an airtight container in the refrigerator for up to three days. To keep it crisp, reheat in an oven or toaster oven on a low broil for a few minutes rather than microwaving which can make it soggy.
Ingredient Substitutions
If you do not have chile de árbol, crushed red pepper flakes work well for a similar spicy kick. Instead of peanut oil, any neutral oil with a high smoke point like canola or vegetable oil will do. Sugar is optional but adds a nice balance to the seasoning if you can include a small amount.
Serving Suggestions
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This crispy crackling pairs beautifully with a creamy aioli or a tangy mustard dip. It also makes a great crunchy topping for salads or keto-friendly soups to add texture and flavor.
Frequently Asked Questions
- → What cut of pork is best for crispy crackling?
Pork belly with a good fat layer is ideal as it crisps perfectly while staying tender inside.
- → Can I use different oils for frying?
Yes, peanut oil is recommended for its high smoke point, but canola or vegetable oil also works well.
- → How do I ensure the crackling is extra crunchy?
Boiling the pork belly first then chilling before frying creates the signature light, puffed texture.
- → What seasoning blends complement pork crackling?
A mix of chile de árbol, garlic, celery seeds, and kosher salt adds a balanced spicy and savory flavor.
- → Is there a way to reduce carb content further?
Skipping the sugar in the seasoning keeps the snack extremely low in carbs while maintaining full flavor.