Louisiana Cochon With Cracklins

One very tasty, savory namesake at Cochon: Louisiana cochon with cracklins plus cabbage and pickled turnips. This is a delicious homage to suckling pig. When you add Chicharrón to any dish, I fall in love with it. According to New York Times critic Frank Bruni, this is a “golden, crisp-edged, fatty puck: a gargantuan pig latke.”