Prep 10 mins
Cook 10 mins
Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1 1⁄2 cups cornmeal
- 3 cups water, boiling
- 1⁄4 teaspoon salt
- 1 cup pork rind, crushed (cracklings)
- oil or other fat, for frying
- Preheat oil to about 350°F in a large skillet.
- Mix corn meal, water and salt; add the crushed cracklings.
- Form into oval patties and fry until golden brown.
- Place in a hot oven to finish crisping.
BEYOND AWESOME! I did not use the "store bought" chicharrones. I do some catering work with a local business and we baked 4 whole hams(skin on) to do chopped pork/BBQ sandwiches. I took all the skins from the hams, brought them home, scooped off the fat sides and baked to make "homemade" chicharrones. I coursely ground the chicharrones in a large mortar & pestle, and used them in this recipe(doubled). Otherwise, I followed this recipe to a "T". I had the cornbread last night with a large bowl of cream of mushroom/kale soup....I nearly smacked my own lips off! LOL! Took the rest of the cornbread in to work today, along with a large bag of "homemade" super crunchy pork rinds. Everyone freaked out that I had "stolen" the pork skins(which would have otherwise been tossed out) and made something so, so, so "down home" delicious. We bake hams often at the catering biz, so I'll have access to many "cracklins". This is a very easy recipe to make and stirs me right down to my VERY Southern roots. Thanks for a KEEPER, Molly!