Lee’s pork cracklin’ recipe

I am always getting request for new cookbooks or a note telling me about one that I need to check out. This is one that I came across: Smoke and Pickles. I think you will like it. Take care and I’ll be seeing you around…Agnes 

 Pork Cracklin’ Recipe  by Edward Lee

This mouthwatering pork-cracklin’ recipe brings the sizzle with excess pork trimmings deep-fried in peanut oil for a tasty snack that can last for days. From “Smoke and Pickles”

Pork Cracklin’ Recipe: This is not so much a recipe — it’s just me telling you how I make my cracklin’. There’s nothing difficult about it, but it does require patience. Once done, the cracklin’ can sit out at room temperature for days, but I promise it’ll never last that long. Technically cracklin’ is the skin of the pork belly, but over the years, I’ve made it with every part of the pig. Basically, whatever scraps are left over from butchering and trimming a hog can become cracklin’. Be very careful doing this in your home kitchen: as with any prolonged deep-frying recipe, you have to watch the oil constantly. Yield: 1 quart

2 pounds pork belly skin and other trimmings

1 cup peanut oil, or just enough to cover pork pieces

1 cup lard or bacon fat

Salt

Freeze the pork skin for at least an hour, not so that it is frozen solid but so that it is at least pretty stiff. Slice into slivers about 3/4 inch thick and about 1 inch long. Heat the peanut oil and lard in a large cast-iron pot over medium heat to around 340 degrees Fahrenheit. Add the pork a little at a time, making sure not to let the hot oil splash. Monitor and regulate the temperature of the oil so that it doesn’t fall below 300 F and doesn’t go above 350 F. As the pork cooks, it will render more fat. Cook for 20 to 25 minutes, gently turning the pieces of pork, until the pork is floating in the oil. I use a set of long wooden chopsticks to flip the pork, or a pair of long tongs. The cracklin’ should be dark and crispy. Gently scoop the pork out of the oil with a skimmer or slotted spoon and drain on paper towels. Season immediately with salt, nothing else. Let cool to room temperature. Store the cracklin’ in jars or resealable plastic bags at room temperature.

More from Smoke and Pickles: Fried Pickles Recipeby Edward Lee

Whether you prefer your pickles in the shape of spears or chips, you won’t be able to resist biting into these irresistibly juicy fried pickles! One of the great food debates is what shape makes a better fried pickle: spears or chips. I am sympathetic to the arguments of both parties. The spear gives you a higher hot-pickle-juice-to-batter ratio, making each bite a juicy, briny mess, but the batter tends to fall off the pickle before you get to the end. The chips have more surface area to grip the batter, but too much batter can lead to dipping into too much ketchup, which can overpower the pickle inside. Either way, fried pickles are delicious. I’ve made all sorts of fancy condiments to accompany fried pickles, but, as it turns out, there’s nothing better than straight-up Heinz ketchup. You can use the Quick Caraway Pickles or good-quality artisan pickles. Serve the pickles hot on newspapers with ketchup and lots of napkins, and pair with large bottles of Sofie from Goose Island Beer Company.

Ingredients: Yield: 4 servings

For the batter:

2 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon kosher salt

2 teaspoons cayenne pepper

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

One 12-ounce bottle lager beer

For the fried pickles:

3 cups corn oil

1 cup sliced pickles, drained and patted dry

Kosher salt for seasoning

Ketchup for serving

Instructions: To make the batter: Combine the flour, garlic powder, onion powder, salt, cayenne pepper, smoked paprika, ground cumin, and black pepper in a large bowl and mix well. Slowly pour in the beer, whisking steadily. Let the batter rest for 15 min.

Instructions: To make the fried pickles: Heat the oil in a large heavy pot to 350 degrees Fahrenheit. If using pickle spears, dip each pickle into the batter, shake off the excess batter, and gently drop into the hot oil. Working in batches, fry for 2 to 3 minutes, until the batter is golden and crispy. If using pickle chips, add all of the chips to the batter. Using a spider or a strainer, lift the chips from the batter and let the excess batter drip from the chips (this will take a little time), then gently drop the chips into the fryer and fry as for the spears. Drain on paper towels and season with a little salt. Serve immediately, with ketchup.

 Okra Tempura Recipe:

Cover okra in a crispy, golden batter for a satisfying snack with some crunch. This okra tempura is a great side dish option or party appetizer Yield: 4-6 servings Surrounded by a feathery light, crispy batter, okra is just soft enough to give way but still retain its crunch. This is a great side dish, appetizer, or party snack, or just an indulgent bite on a lazy afternoon. Serve it on butcher or craft paper, or on a linen napkin for a more elegant look. The rémoulade makes this a culinary treat, but in all honesty it’s just as good with a dollop of Duke’s mayo and some Texas Pete hot sauce. Try serving this on its own with some Rogue Morimoto Soba Ale.

Okra Tempura Recipe

About 4 cups corn oil for deep-frying

1 pound okra, trimmed and halved lengthwise

Salt

Perfect Rémoulade for dipping

For the batter:

1 cup all-purpose flour

2/3 cup cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

2 large egg yolks

2 cups club soda or seltzer

Instructions: To make the batter: Sift together the flour, cornstarch, baking powder, and salt into a medium bowl. Whisk in the egg yolks. Slowly add the club soda, whisking vigorously; the batter should have the consistency of pancake batter. Set aside.

Instructions: To make the okra tempura: Pour 2 inches of oil into a heavy pot and heat to 350 degrees Fahrenheit. Working in batches, dip the okra in the batter, let the excess drip off (a long wooden skewer is perfect for dipping, so you don’t get your fingers covered in batter), and gently lower it into the hot oil. Fry until golden, about 2 minutes. With a slotted spoon, transfer to paper towels to drain and sprinkle with a little salt. Let the oil return to 350 degrees between batches. Serve hot, with the rémoulade for dipping.