Welcome road trip fans this Monday we are in Port Barre,la to attend the Cracklin Festival.
What is pork cracklin?
Cajun cracklings (or “cracklins”) from Cajun cuisine (called gratons in Louisiana French), are fried pieces of pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices. Pork rinds normally refers to a snack food commercially sold in plastic bags.
ORIGINS AND TRADITION
Serving as the main annual fundraiser for the Port Barre Lions Club, the Port Barre Cracklin Festival was first held in 1985. This original gathering was a quaint one day celebration held at the boat launch near the intersection of 3rd Street, Bayou Road and Boggs Street. Offering a small selection of rides and games, a couple vendor booths and the essential Cracklin Cookoff, this introductory festival boasted a couple hundred attendees. Since that fateful start over 30 years ago the Port Barre Cracklin Festival has evolved into a major cultural and social event for both the city of Port Barre and St. Landry Parish as a whole, attended by thousands of locals and tourists each year.
- Cook off
- food and drink
Today’s Recipe : Cracklin Cornbread
- 1 C cornmeal
- 1 tsp salt
- 1/2 tsp baking soda
- 1 T shortening
- 1 C buttermilk
- 1 egg
- 1 C Crushed Cracklin
- Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
- Meanwhile, beat the egg in a bowl along with the buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
- Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.