Pork Belly Cracklings

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

subheading: FOR THE PORK:

2 pounds fatty, boneless pork belly with skin

3 quarts peanut oil

1½ teaspoons kosher salt

subheading: FOR THE SPICE MIX:

¼ teaspoon cayenne pepper

¼ teaspoon paprika

⅛ teaspoon white pepper

⅛ teaspoon black pepper

¾ teaspoon chili powder

⅛ teaspoon garlic powder

Directions at cooking.nytimes.com

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