Pork Cracklins

First Fry: Rendering the Fat

• In a large, heavy-bottomed Dutch oven, heat the lard to 275°F (135°C). Use a deep-fry thermometer for accuracy.
• Carefully add half of the dried pork pieces to the hot lard, ensuring not to overcrowd the pot. The oil temperature will drop, so adjust the heat to maintain it around 250-275°F.
• Fry for 15-20 minutes, stirring occasionally to prevent sticking. The pieces will slowly render their fat, shrink, and turn a light golden brown.
• Using a slotted spoon, remove the rendered pieces and place them on a wire rack to drain and cool completely. Repeat the process with the remaining pork.

Second Fry: Puffing and Crisping

• Increase the oil temperature to 400°F (200°C). This high heat is crucial for the puffing stage.
• Working in small batches, carefully return the cooled, rendered pork pieces to the hot oil. Be prepared for them to pop and splatter; using a splatter screen is recommended.
• Fry for just 1-2 minutes. They will rapidly puff up, float to the surface, and turn a deep, rich golden brown. Listen for the crackling sound to subside.
• Quickly remove the puffed cracklins with a slotted spoon and transfer them back to the wire rack to drain any excess oil.

Season and Serve

• In a small bowl, combine the smoked paprika, garlic powder, black pepper, cayenne pepper, and 1 tsp of fine sea salt.
• While the cracklins are still piping hot from the fryer, transfer them to a large bowl.
• Immediately sprinkle the seasoning mix over the hot cracklins and toss vigorously to ensure they are evenly coated.
• Serve warm for the best texture and flavor. They will continue to crisp up as they cool slightly.