It’s Christmas time! Ensure you get the best gifts from Santa this year by leaving out beer & cracklins before you go to bed!
The rumor on the street is that Santa is bored of the entire “milk & cookies” on the mantle deal. For hundreds of years, we leave the big-guy a snack, but we’ve never asked ourselves if he’s over it yet.
For all we know, Ol’ Saint Nick is lactose intolerant and/or on a gluten-free diet. This holiday, the Lafayette Consolidated Government is recommending that we leave out beer and gratons! You’d better put some Buds in the fridge now and warm up your cast iron pot to cook Santa up some fresh cracklins for the big day!
Imagine delivering gifts all night long, to the entire world, and arriving in Acadiana to find that residents have left you a cold one and some well-seasoned gratons! Acadiana has had a very tough year as we’ve dealt with the offshore industry falling out, Brian Pope being a complete asshat as City Marshal, flooding, snow, and now Donald Trump dicking up America.
Here is the quick & dirty on how to make the perfect cracklins. How do I know it’s perfect? Because this recipe is from Best Stop!
You will need oil (canola, hog lard, or vegetable oil), 15 pounds of pork belly cut into 1″ squares, and Cajun seasoning.
Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
Allow to cool slightly and serve.
Don’t have any Cajun Seasoning? Here’s a great way to score some for free!