Pork Cracklings and Stew Calabrian Style (Frittole)

Cut the pork belly, pork ribs, pork rind, and pork fat into large, manageable pieces, approximately 5-7 cm cubes or sections.

Place the cut pork fat and pork rind in a very large, heavy-bottomed pot or cauldron. Cook over very low heat, stirring occasionally, allowing the fat to slowly render. This process will take 1 to 1.5 hours until the fat has rendered significantly and the pork rind becomes crisp, forming cracklings.

Carefully remove the crisp cracklings (ciccioli) from the pot using a slotted spoon and set them aside. Leave all the rendered pork fat in the pot.