Pork Cracklins

1 piece of pork skin, cleaned, with a small layer of fat attached

Cut into 1 inch squares with a sharp knife. Heat a large Dutch oven over high heat and throw in a handful of the pork pieces to let them start rendering fat. (Alternatively heat 1/4 cup bacon grease in the pot to start.) Add remaining pork pieces and cook, over medium to high heat, until cracklin’s have fully rendered out all of the fat. This process takes a long time – perhaps an hour or more. You’ll know they are done when they take on a puffed up appearance like a cheese puff and can be easily chewed. If you remove them too soon they’ll be tough and inedible. Drain on paper towels and sprinkle liberally with salt while still hot.

Note: pork skin can be difficult to locate – try calling a specialty butcher shop like Marczyk Fine Foods in Denver which is where I found mine.