According to an expert chef, this is the pork cut you need to cook up if you want the crispiest, most delicious ...

This is my take on the classic Louisiana dish, pork cracklins, with LeRoy & Lewis Sichuan Rub. I use skin-on pork belly, slice them thin, smoke them, fry them up in homemade lard, and toss them is ...

After three days of competition, Jacob Mayer and Farrell Kilburn took home the Boucherie and Balloon Festival cracklin-cooking championship.

Leo Tanner, a participant since the festival’s first year, will teach people how to process pork from the butchering all the way to cooking cracklin’ from fat.