2 pounds fatty, boneless pork belly with skin
3 quarts peanut oil, for frying
1 ½ teaspoons salt
1-2 teaspoons Rouses Creole Seasoning
Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; heat over medium-high until oil reaches 225 degrees on a deep-fat frying thermometer.
Meanwhile, score skin pork belly into 1 1/2-inch squares using a sharp knife, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch squares.
When oil reaches 225 degrees, add pork and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown and skins begin to float, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes.
Reheat oil to 400 or 425 degrees. Fry pork for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove to a sheet or plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with salt and Creole seasonings, and serve.