Cooking skin-on pork belly in its own rendered fat produces perfectly crispy and chewy cracklins. We coat the cracklins in BBQ seasoning here, but any of your favorite flavors are great candidates, ...

These crispy, crunchy pork products are staples of Southern snacking. Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, ...

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS (WGNO) – After the bacon. Before ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. RIVER RIDGE, LA (WGNO) – After the bacon.

** at the restaurant we make shrimp puffs to serve with our fish and chips. I recommend serving it with store cut or fresh cut fries. In a bowl, whisk together the flour, baking powder, salt, cayenne ...

NEW ORLEANS (WVUE) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found ...

It’s a food item you see throughout south Louisiana. Locals refer to them as cracklin. They’re fried and seasoned and made from the fatty layer of tissue that rests under a pig’s skin. On April 12, ...

There is a little bit of everything in store for you at the ninth-annual Cracklin Cook-Off and Car Show. The one-day event is scheduled for April 10 at the Cut Off Youth Center, 205 W. 79th St. The ...