Cracklings with Smoked Paprika

Adding jalapeño and coriander seeds to the pork skin braising liquid adds extra flavor to the crispy fried cracklings.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1

    pound pork skin, cut into 4 equal pieces

  • 1

    jalapeño, halved lengthwise

  • 1

    medium yellow onion, halved

  • 1

    tablespoon whole black peppercorns

  • 1

    tablespoon whole coriander seeds

  • 2

    garlic cloves, crushed

  • Canola oil, for frying

  • 2

    teaspoons smoked paprika

  • 1

    tablespoon kosher salt

Directions

In a large saucepan, combine the pork skin, jalapeño, onion, black peppercorns, coriander seeds and garlic. Add 4 quarts of water and bring to a simmer. Cook over moderate heat until the skin is tender and pliable, about 1 hour. Transfer the pork skin to a baking sheet and let cool slightly; discard the cooking liquid. Using a sharp knife, cut off any meat and as much fat as possible from the underside of the skin. Preheat the oven to 300°. Arrange the pork skin on a parchment paper–lined baking sheet and bake for about 2 1/2 hours, turning halfway through, until deep golden and dry. Transfer the pork skin to a wire rack to cool, then break into 1-inch pieces.

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