The pork (often back fat or belly) is cooked slowly for 6 to 8 hours to extract grease.
This is the crispy, browned rind of roast pork or the residue left after rendering animal fat. Unlike a "pork rind," which is just the skin and puffs up light and airy, cracklins include attached fat and meat. Crackling Dense Poka
To achieve this specific dense and crackling texture, the fat is typically prepared using a slow-rendering method: The pork (often back fat or belly) is