Prepare Pork

Use a sharp knife and cut pork belly into 2×2-inch squares.

Render Pork

Place diced pork belly into a 6-Quart Dutch oven and place pot onto a portable induction cooktop.  I used the cooktop so when cooking, the temperature will hold at 200 and 220 degrees Fahrenheit without having to use a cooking thermometer. Start out slow and set the temperature at 200 degrees Fahrenheit. Cook and stir pork belly constantly with a flat wooden spatula until fat juices begin to form. Then turn the heat up to 220 degrees Fahrenheit and continue cooking for approximately four hours or until the pork belly begins to brown. Be sure to stir occasionally throughout the cooking process. Towards the end of the cooking time the pork belly will start browning in the rendered fat.

Remove Browned Pork Belly

Using a stainless steel fish spatula carefully remove browned pork belly and transfer to a bowl or pan lined with foil and turn induction oven off. Allow rendered fat to cool. Using a fine mesh strainer pour cooled fat into a bowl allowing the strainer to catch the fond bits or the solid matter. Wipe the Dutch oven using a paper towel to remove any fine particles. Place rendered fat back into the Dutch oven.

Flash Fry Browned Pork Belly

Turn portable induction cooktop oven to 400 degrees Fahrenheit. Place Dutch oven with rendered fat on cooktop and bring to temperature. Carefully place a small batch of browned pork belly into hot fat and cook for about 30 seconds or until pork belly finishes cracklin. Carefully remove cooked cracklins with the stainless steel fish spatula and place in a bowl lined with paper towels. Immediately sprinkle Cajun spice on cooked cracklins and toss to coat evenly. Continue frying the remainder of the browned pork belly. Take both brown paper bags and place one inside the other and fold edges down. Once all cracklins have been cooked and seasoned place them into the brown paper lunch sack for authenticity and enjoy!