Jake is from Ponchatoula, Louisiana. He’s had a ten-year career in cooking and catering. And now Jake Dufreche is Louisiana’s Cracklin Man. Where in the world did he learn how to cook cracklins?

Different from skin-only pork rinds, these cracklins include a bit of meat and fat for a perfect blend of chewy and crispy textures beneath a BBQ seasoning.

Where in the world did he learn how to cook cracklins? Jake is a graduate of the CIA, the Culinary Institute of America in New York. He’s trained in classic French cooking.

Adding jalapeño and coriander seeds to the pork skin braising liquid adds extra flavor to the crispy fried cracklings. Slideshow: More Pork Recipes Active: 20 MIN Total Time: 4 HR Servings: 6 1 ...

Citrus Sweet Potato Puree with Pork Cracklins by Vivian Howard on Dec 2, 2013 Pork and sweet potatoes are food that every Southern cook knows how to prepare a thousand ways.

In this week's edition of "Christian's Cajun Adventures," KPLC's Christian Piekos spent time learning how to make fresh cracklin. With the help of Jeff Benoit, owner of B & O Kitchen and Grocery in ...

Pork scratchings, rinds, and cracklins are all variations of fried pork skin that look remarkably similar from a distance, but here's what sets them apart.