Pork Belly Cracklings

• 2 pounds fatty, boneless pork belly with skin
• 3 quarts peanut oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 18 teaspoon white pepper
• 18 teaspoon black pepper
• 3/4 teaspoon chili powder
• 18 teaspoon garlic powder

1. Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
2. Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat.
3. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping.
4. Cook pork until it is lightly golden brown, about 20 minutes.
5. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes.
6. Meanwhile, combine spices in a small bowl.
7. Reheat oil to 400 or 425 degrees and add pork again.
8. Cook for another 3 to 5 minutes or until skin cracks or bubbles up.
9. Remove cubes to a plate lined with fresh paper towels.
10. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.

skin, peanut oil, kosher salt, cayenne pepper, paprika, white pepper, black pepper, chili powder, garlic

Taken from cooking.nytimes.com/recipes/1014247 (may not work)