Try eating just one piece.

Preheat the oven to 450°F.

Rinse, then pat dry:

Slice off and discard the rind, if present, then cut the pork into ¼-inch dice. (If the pork is too soft to cut easily, freeze it for 30 minutes.) Place in a 9- or 10-inch heavy ovenproof skillet (preferably cast iron) and cook over medium heat until the fat is rendered and the cracklings are very browned and crisp. Remove from the heat.

Prepare the batter for:

If using the Corn Bread, Corn Muffins, or Corn Sticks recipe, omit the fat. Fold in the cracklings and all but 1 tablespoon of the fat from the skillet. Set the skillet over high heat until the fat smokes. Remove from the heat and pour in the batter all at once. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Serve at once, either plain or with: