Pork Cracklings

By norsegal8

We sprinkle these crispy cubes of pork fat as a garnish on the Wonton noodle soup. You should be able to get a nice square of fat from your butcher; freezing the fat briefly before dicing it makes it easier to get nice clean squares. The cracklings should be used the same day they are made.

Ingredients

• 8 ounces pork fat, in 1 piece
• 2 cups canola oil

Preparation

Step 1

1. Place the pork fat in the freezer until well chilled but not frozen solid, about 1 hour. With a sharp knife, dice the pork into 1/2-inch cubes.

2. Pour the oil into a heavy-bottomed saucepan and heat over medium heat to 225°F on a deep-fat thermometer. Carefully add the pork fat to the oil and fry, stirring occasionally, adjusting the heat as necessary to maintain the oil temperature at 225°F, until the pork fat turns a deep golden brown, about 30 minutes.

3. With a slotted spoon, transfer the cracklings to a paper towel-lined baking sheet. Let cool for 20 minutes. (The pork fat to this point can be prepared up to 3 days before you plan to serve it; store in an airtight container in the refrigerator.)

4. Reheat the oil over medium-high heat to 350°F on the thermometer. Return the once-fried cracklings to the oil and fry for 2 minutes. With a slotted spoon, transfer to a baking sheet lined with clean paper towels to drain.