He then cubes the pork and submerges it in hot beef tallow in a heavy-bottomed cast-iron pot. Immediately after being fried, the cracklins are tossed in a sweet, salty, and slightly hot mix of ...

Scoop the cracklins out of the pot and onto a plate lined with paper towels to absorb the excess oil. Transfer the cracklins to a paper bag or a mixing bowl, pour over the seasoning, and shake or ...