Directions
For easier slicing, place the pork belly in the freezer for 30-40 minutes until firm.
Pat the skin completely dry, then carefully cut the pork into uniform ¾-inch / 2 cm cubes.
Pour about ½ cup of water into a large, heavy-bottomed cast-iron pot or Dutch oven, just enough to cover the bottom.
Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the Cajun seasoning and bring to a boil over medium-high heat.
Carefully add the pork belly cubes.
Cook, stirring occasionally, for about 20 minutes as the fat renders and the water evaporates. The pork will begin to cook in its own rendered fat.
Once the fat begins to pop and sizzle, reduce the heat to medium and partially cover the pot (or use a splatter screen).
Continue cooking for another 15-20 minutes, stirring periodically, until the cracklings are deep golden brown and crispy.
Using a slotted spoon, transfer the finished cracklings to a paper towel-lined plate to drain excess fat.
While still hot, toss the cracklings in a bowl with the remaining 3 tablespoons (45 ml / 1.5 fl oz) of Cajun seasoning.
Serve immediately for the best texture and flavor.
Don't overcrowd the pot. If necessary, cook the pork belly in two batches to ensure each piece has enough space to crisp up properly.
