Show: The Essence of EmerilEpisode: Cooking With Pork
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Heat the hog lard in a large, deep, heavy pot. Add the pork fat pieces, stirring to prevent sticking. When the cracklins start to float in the oil and are getting brown (this can take a long time), remove with a slotted spoon and drain on paper towels. Season, to taste, with salt. When cool, store in an airtight container.
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By nicolecrosby_97...
Saint Paul, MN
on April 30, 2008
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The trick is the rue. Do not burn. But very worth the effort. Made the house smell yummy! I used polish sausage instead of andouille and it turned out great.
By mtaylor249_468950
severna park, MD
on July 12, 2007
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The only way to eat these southern delicacies is to get 'em fresh and hot and only from somewhere down near da bayou yeah! God bless Emeril for trying to teach city folk how to re-create them, but take it from me, you wont find anything even close to the originals anywhere outside the lafayette parish line!
By ms_cheryl_jones...
Orlando, FL
on September 30, 2005
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Thanks for teaching the REAL way it was made when we stayed thin from eating these cuz we had to work hard. If you dont learn from history....
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