Cracklings with Smoked Paprika

By DreiFromBK

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

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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.