Crispy Pork Cracklings

Andalusian-style pork cracklings are a typical dish from the region of Andalusia, in southern Spain. They are prepared from pork fat, which is fried until it becomes crispy.

Although these are very similar to traditional pork cracklings, they may differ in their preparation and taste depending on the region or the chef who prepares them. Some variants may include spices or sauces to give them an extra special touch.

It is a very popular dish in Andalusia and is served as an appetizer or side dish, often alongside a beer or wine. They are also common in other parts of Spain and can be served at parties or special events.

In addition, they are a traditional dish in many countries in Latin America, Europe, and Asia. In some regions, pork cracklings are made from the skin of the pig, while in others the fat is used.

Pork rinds are very popular in countries like Mexico, where they are served as an appetizer with salsa and lemons, or as a side dish to main courses. They are also common in other parts of Latin America, such as Peru, where they are served with beer or as part of a dish called tacu tacu.

Although pork cracklings are very popular and tasty, it's important to keep in mind that they are high in fats and calories, so it's recommended to consume them in moderation as part of a balanced diet.

Before I show you the step-by-step recipe, here's another one you might be interested in as it also features pork, just like pork cracklings, it's the Suckling Pig or cochifrito.

How to make the recipe Crispy Pork Cracklings

1. Cut the belly into strips and the strips into cubes of a size that allows them to be eaten in one bite.
2. Season the cut belly.
3. Melt the pork lard in a pot.
4. Add the garlic cloves.
5. Add the belly to the lard and cook over medium heat for 45 minutes.
6. Add the rosemary sprigs during the belly cooking.
7. When it is well cooked, remove the belly, garlic and rosemary.
8. Increase the heat and add the belly again to brown until obtaining an intense color.
9. Remove to absorbent paper.

Notes and Tips