Pork Belly Cracklings

cooking.nytimes.com

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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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