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. The festival, hosted by the Sorrento Lions Club, also ...

LOUSIANA RENAISSANCE FESTIVAL: 46468 River Road, Hammond. Travel back to 14th- through 17th-century Europe, an experience ...

My first experience with cracklins came when I moved to Houma, Louisiana, after college. I’d make the hour drive to New Orleans on weekend nights, and along the way, there were two important stops: ...