Wie man Knusprigen Schweinebauch macht – Besser als im Restaurant!

Today we are making the crispiest pork cracklings, better than in a restaurant. First, we cut the pork belly into small cubes, mix it with salt and baking powder, and braise everything with the lid closed – stirring well every 5 minutes. Once the fat has rendered, close the lid again and continue frying for 25–30 minutes until the cracklings are golden brown. Then transfer them to a large flat plate and place them in the freezer for 30 minutes – this will enhance the crunch even more. After that, the pieces go back into the hot fat and are fried in small batches until perfectly crispy. As a side dish, we have homemade French fries, fried in aromatic crackling fat. Cut into strips, wash in cold water, mix with cornstarch, salt, garlic, paprika, and herbs, and fry until golden brown. A quick dip made from Greek yogurt pairs well: mustard, garlic, paprika, pepper, and a splash of lemon juice. Simple ingredients, robust flavor, and maximum crunch – exactly what a real meat dish needs.