The Perfectly Crispy Pork Cracklings/The Clearest Pork Lard/OLD SCHOOL PORK CRACKLINGS/PORK LARD
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- čas přidán 11. 01. 2024
- OLD SCHOOL PORK CRACKLINGS/OLD SCHOOL PORK LARD
My Mom Used Pork Lard for cooking, baking and frying for years. In order to have pure white lard, make sure the cooking temperature is low, and you stir frequently. Also, never add water to your pan when rendering the lard.
Ingredients
2lbs pork fat
Instructions
Wash pork fat and cut into small pieces.
Put the pork fat in a pan over low heat. Let it fry until the fat is dissolved and the solids turn light brown and crisp. Turn off the heat, lift the solids out with a skimmer, and drain them well on rack These are the cracklings. Let the lard cool enough to handle and strain it into a clean container. It will keep for several months in the refrigerator.
Tips: Pork lard can be used for frying, baking, and as an all-purpose cooking oil. Pork cracklings can be served as a snack or side dish.
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Ohhh, my goodness, Chef Jeffrey, talk about some great memories and some awesome food. Reminds me of butchering hogs in the winter. Making crackling, hog head cheese, and chitlins. Hard work, but wonderful memories.
Thank you, Chef Jeffrey for all of your yummy recipes. God bless 🙏
Good times. I'm from Houston but my dad's family is from East Texas. Yes sir. Awesome memories. My mom's family was Czech, so we did eat good indeed! lol
My mother use to make her own lard and the crackling was the best!
Thanks for sharing this is first time I've ever seen something like this ! Very interesting 😊 I liked it
Mexican grocery store indeed! I like that I have one close enough by me. Interesting produce there as well! Thanks for sharing. Enjoy your weekend! Were in the deep freeze cold here 🙄, but the sun it shining today, AMEN!! Going to a concert tonight 🙏💕
Oftentimes, if they get to know you - you can gets some really, really nice cuts of meat. It's true. I just make sure they get to know me before I ask for any favors. lol If they like you, them Mexican grocers are super great places to shop here in S Texas.
Very interesting. My parents used to talk about how my grandmothers used to do this and how delicious those cracklings were.
My grandparents did until they were in their early 70s. I'm 60-ish now, so that was 50 years ago. I remember eating cracklings and cornbread with cane syrup like it was yesterday. In fact, this brings a tear to my eye. Farm fresh butter too! Mmmm! Food and memories are very closely related indeed. Cheers!
Excellent. I make Lard and Cracklins every year. Love it.
Can I come live with you? :):)
Good morning chef Jeffrey!🎉
My east-Texas grandma used to make these when they butchered a hog. Yes sir! What a treat. You reminded me to make some. Delicious!!!!
Oh my goodness Chef Jeffrey!☺️
I have come across this video right on time!❤
I love me some pork cracklings!😋🤤
I can eat only a little bit at a time but I tell you what...that eating is good while I'm at it!😉
I forget that some of the best eating is the simplest.
Thank you, for always reminding us that simple is best!❤
Chef, I sure do love this channel! I complain all the time about not being able to find good food anymore, and it's been there all along. You reminded me to start cooking again and how delicious real down-home food is. Your channel inspires me to make these dishes - most of which are the same ones I grew up on here in South Texas. Thank you brother. Thank you for the memories and the motivation to get moving and eat better! Cheers.
I made some pinto beans with pork neck bones a couple days ago using your videos as my guide. Ohhhh my, they were yet another taste of Old School Soul Food HEAVEN! I never knew beans could taste so good. My mother never made things like that growing up. She was one of those "Campbell's condensed soup" types of cooks, which I know you are against, and rightly so.
Yes yes yes! Pinto beans with the pork and cornbread. Mmmm! You can be the first to make it in your family! Everyone will remember it, I promise. Congrats on getting away from that awful processed food. My mom ate natural but fatty food and lived to be 97 years old. lol And she smoked. (Not recommended.) Cheers.
@@foobarmaximus3506 Haha, thanks Old School Soul Food family. Yes, soul food is making the world a better place. My mother only lived to be 62, and she smoked, too...and drank heavily. I'm hoping to live a long life, so thanks for the advice! 💖
What a fascinating video this is! I ♥instructional videos where you are using resources to their fullest! I love cracklings on their own of course, & lard in recipes!! #stopwishingstartdoing
Hey Chef Jeff, love all dat liquid gold. Can't go wrong wit a big ol bowl of goodness. Thank you Chef Jeff !
Good chef Jeffrey looks good 👍 👌 😋
❤I love your video it bring back soon many memories ❤ mommy did it in a cast iron pot outside!😊 so I got the pot like that but I'm try this in a cast iron deep pot ! Its going to be some good eating crackling bread and buttermilk Delicious 😋
this is new for me…i grew up eating pork rinds and have kept bacon drippings for much of my adult life. but seeing that fresh pork tallow and cracklins are within reach…oh man!!! thanks Chef!
Good morning Chef.Old school pork cracklings.This brings back memories. I grew up eating pork cracklings and crackling cornbread.This is a simple recipe.Those cracklings look delicious.A big bowl of goodness.Thanks for the memories Chef. Have a blessed and prosperous Friday and weekend Chef.❤
Yes sir. I used to eat those fresh-fried crackles my Grandma made, along with her cornbread and dark cane syrup. (Grandpa grew sugar cane.) My oh my. I have not had that since I was 10 years old. This reminded me to try it - I hope I can. My memory of this food is so strong. It was delicious!
I like this recipe. I will definitely try. Thanks for the tip on where to buy the fat back to make this.
Good morning Chef Jeffrey, just how my mother use to make ❤ look delicious ❤
The old way is the best way. Thanks Jeffrey
IMO the best about ham is the bone...The best thing of bacon is the fat. I'm so glad you fixed this. I've been wondering how to make it for years 🐖🐖🐖🐖🐖 I love the pig haters...more piggies for me 🐷🐷🐷🐷🐷🐷🐷🐷
That's what I tell my vegan friends. Good! Don't eat it! More for me, and lower prices. Hahaha! Cheers.
I had never heard of them until you!!! Definitely a keeper!!! God Bless Us All!!!
Thank you for sharing this recipe. I've been wondering how to make it.
Thank you for such wonderful memories Chef Jeff! I loved to eat those especially when it was time to kill a hog. Cracklin bread,cracklin in beans,boy to smell them on the stove was heaven!
Great vedio chef. Never seen this done before. I will have to try this one day. Thanks for sharing this. 😊❤
There you go again old school soul food bringing back good memories my dad used to make the cracklin's they were so good thanks for the Memories this one brought a tear but a good one blessings to you
Thanks for listening
Good morning everyone, happy Sunday!
Chef, thanks very much for this recipe, I was searching online a few days ago!! You leave no stone unturned, take care and enjoy the day. ❤❤
Good morning, Chef! Love it, but do you use fresh pork skins, or can you use salted and rinse the salt off.
Both
My grandmother used to do the same thing when I was a kid. She would use the grease to make the best biscuits.
Hey Chef Jeffery! I've eaten many Pork Cracklins and Pork Skins too.😂 I love them.😋 They look awesome. My grandfather and other relatives in the country used to make those Hog Cracklins. I have not eaten any in years. I have to watch my salt intake now.😊 Thanks for sharing. Have a blessed day. 🙏💘
Hello Chef Jeffery!!! Yes , that’s just like grandma use to make. Thanks for bring back the memories. ❤😊
Good morning
A great way to start the new year. I absolutely love cracklings. Trust me I will try this. The best 100% lard. Ty
great in corn bread
Thanks again for another wonderful recipe 🎉🎉love you Chef Jeff ❤
Looks so good. I use lard that I purchase from a meat processor (not from the grocery store because those are hazardous for your health) to fry my chicken. It is so delicious. But once you start eating chicken fried in a clean healthy fat then it makes fast food chicken taste very chemically. Meaning that you start to be able to taste the chemicals in their grease. The good thing is that it keeps me cooking at home. Unfortunately for me, so many people are catching on to the health benefits of lard that the price of lard from meat processors has more then tripled. This started a couple of years ago. So it looks like I’m going to have to do it myself. That’s a blessing.
Good afternoon Jeffrey my friend 😁😊 Happy Friday my father's mother made this dish for my grandfather he would eat biscuits and syrup and ☕ coffee he ate this for breakfast.I never had crackling before and pork belly 😆😂 lol both grandparents ate pork belly too I just eat 🥓 bacon and scrambled eggs every now and then.looks delicious 🤤😋 thanks for showing my dear friend.
Good Morning Chef Jeff And Everyone And Yes Lord I Love These With A Lil Hotsauce 😊 Have A Blessed Day Everyone
Nothing like fresh cracklin’. Some of that pork grease sounds good on that sweet potato lol.
Yes lol
I remember my mom doing this. She made cracklin’ cornbread and it was so good
Thats liquid Gold!! Yes Sir!! Chef Jeffrey thank you for sharing that big old bowl of goodness CRACKLINS!!! Beats eating popcorn! Also beats eating pork rinds!! Continue to keep stirring up your gifts Chef Jeffrey!🎁🎁
You ain't kidding! I saw some rendered pork fat on Amazon selling for big buck$ the other day. Very expensive. It really is great for cooking and other stuff too! lol
Awesome video! I thought I was the only one still making my own lard. If you start with a half cup of bacon grease, it speeds up the process. I grew up in the country in Tennessee. We really didn't celebrate Thanksgiving, it was called hog killing day. Part of the process, while trimming the meat, was to make lard and cracklins. Lard is what we use throughout the year for cooking oil, no Crisco for us. It was stored in the smokehouse in a lard stand.
Happy New Year Chef Jeffery. My Mom used to make crackling cornbread. She made her crackling using skin but she baked the skin in the oven. I was a very little girl in the 50’s when she used to make it. I remember she kept the tallow in the fridge. She would put crackling into her greens, beans and rutabagas. You bring back found memories. Bless you.❤
That reminds me of growing up, hog dispatch days😋
Good Morning ❤That’s old school and brings back childhood memories 🙌🏽
Would go to Mississippi for Xmas and the family would have a hog killing and we made a black kettle on crackling and lard
Thanks for the reminder days share.
That must have been a Southern Winter thing, because my folks in East Texas would do the same thing. Boy, we sure ate good at Christmas! Great memories, eh? :) Cheers
Morning blessings to all 👨🏾🍳 you have brought back my childhood memories, love crackling with hotsauce and making crackling 🌽 🍞 😊
I am gonna try this Chef. My Dad use to do this. Thank You Sir. Good Memorie
Thank you for showing us how to do this ❤ Brings back good memories...my Daddy made wonderful crackling cornbread.
🤗 GOOD MAWNING CHEF JEFFREY 🤗😋😋😋
We used to do that when we were raising pigs. Great memories Chef . Have a great day and enjoy your weekend 😊❤❤
OH MY GOODNESS! I ABSOLUTELY LOVE THESE!!
hiya chef!! what a treat! my house will smell wonderful when i do this. amazing how clear the rendering is. thanks for sharing with us.
The cracklins looks good.
Take the cracklin out and turn the heat up. Double fry them to make them crispier Good video chef
Good evening Chef Jeffery. Looks delicious. Thank you ❤❤❤❤
I do have a small Mexican market near me that I been wanting to try their meat. I will go there this week bcuz I want to try this recipe! Tfs!⏰
Get them to cut you some of that skirt steak while you're there. Usually much cheaper and better than the big stores. For fajitas and such.
@@foobarmaximus3506 ok thank you. Going to add that to the list. Happy Sunday 😊
Thank you for this video I have been wondering How to render out pork fat To make lard God bless you!!❤🎉
One of my favorites. Thanks for sharing 👍
Chef Jeffrey that looks amazing...sure want me some cracklings like that...
Hey Chef those fried skins are looking great and definitely a favorite.😅
Have a great week.
I'm headed to Killeen TX in a few weeks and realize Katy is a little distance from Killeen, but I'm determined to meet you in my lifetime. 😊
I’ve always wanted to make this but never knew how!❤ You are a Godsend!
Chef Jeffery you are the best thanks to you for this recipe l love saving the liquid gold for seasoning greens
Love some cracklings ❤️
I’ve never seen how these were made before. 👍🏽
Good morning chef , great video .
Hey Chef! I can tell that they are delicious and lip-smacking good! 😊
Chef, I've never had crackling, heard ppl talk bout it. A friend of my mother use to make crackling. Never knew she used the drippings for seasoning, but I know she ate the skin or crackling. I guess you could say almost like pork rinds. That is a good way of having a good seasoning for ur veggies. TYFS. Be blessed. #stopwishingstartdoing 🦋🌻❤
They're pork rinds for sure. It depends on how thick you slice that fat and how much salt I guess. Yep. Chicarones! Yay! I spelled that wrong. :)
@@foobarmaximus3506 Thank you..
I love this! Thank you for sharing.
I really enjoy the video, never thought it was so easy to make pork cracklings…#stopwishingstartdoing
Good morning Chef Jeffrey 😊😊 This brought back memories when I was a kid when my dad and the men would come over and help kill hogs and mom would make the cracklings😊😊
I will be making. 😮
Yummy 😋 Yum Yum !!!
I've found packaged pork fat at my local HEB!!!
Happy Friday Chef
YES! Love this video. Thank you. :)
Yessss! Thank you Chef Jeffrey 💙
WOW! Yummy!
Thanks for sharing!💜🙏🏼
Looks good💜💜💜
IMO, CHEF POPCORN DON'T COMPARE! THATS SOME GOOD EATING 👍🏽
I live in N.E. La. and I haven't been able to find Pork Belly in over a year.......:(...........
That's whats up..
Probably taste good with lemon pepper
Love cracking 👌
Bless you, Chef Jeffrey but no thanks. Good advice..
👍💯😎💯👍
Hello chef
Hi chef! What brand of Dutch oven do you use? I'm looking for a good one.
I can't make pie crust without lard. Can barely make biscuits without lard.
I would also like to come live with you. If it wouldn't be too much trouble. Hahaha! Cheers. :)
Ooh, I bring the Coca Cola!
I refuse to listen to people when they say pork fat & cracklings are bad for you & not to eat them my grandma is 81 her mind is sharp and she still does stuff like she's 50 years old my grandpa is 91 he can get around with a cane but that's the only thing wrong his mind is Sharp both of their annual blood work are normal and they were raised on this stuff plus they use that fresh pork fat to make flour tortillas to go with those cracklings 😂
Hey Chef Jeffrey just seen your video what was the name you called that for me to ask for in the store
Pork fat
Chef, after they're taken out of the grease, you drop them back into the grease. At that point the cracklings will have that blister on the skin. Then sprinkle with salt or any all purpose seasonings you like.
I'm pretty sure he knows that. lol
What is the difference between pork tallow and lard?
Nothing
Oh lol and by the way thank you for doing this i love cracklins but never knew how to makke them.