How to Cook Grattons
- 1). Place the stockpot on the stove and set it to a medium high temperature. Fill the stock pot with 4 cups of cooking oil of your choice. Peanut oil burns at high temperatures, making it a decent oil for deep-frying grattons. Place the lid on the stockpot as it heats to prevent oil from splashing out and injuring you or making a mess.
- 2). Slice the layer of fat from the surface of a pork roast, leaving the skin intact. Leave a thin shaving of pork flesh on the underside of the fat. Slice this slab of skin-covered fat into small, bite-sized slices.
- 3). Throw the pork bits into the hot, boiling oil. Put the lid on the stockpot and allow the pork grattons to sizzle for approximately 20 minutes.
- 4). Remove the lid and turn off the stove. Fish out the grattons with tongs or a slotted spoon. Drop them on folded paper towels resting on a plate to soak up the excess oil.
- 5). Season with salt, pepper or your own favorite blend of Cajun seasonings.
