Salt pork rendered until it's crispy is called CRACKLINGS...NOT chitlins. Chitlins are washed out and usually boiled or braised hog INTESTINES...HUGE difference.

Who cares?

This recipe was a great starter, I enjoyed it very much. I think that the "important" thing to remember in regards to the chitlins or crackling, is that we all knew what he meant with his instructions, regardless... of the proper name.

Exactly how I remember my Father in law preparing Kapusta. This was over 60 years ago. I am eager to try this. Have eaten it many times since I watched him prepare but never fixed it this way. Only with butter and onion for my perrogi at Christmas. will let you know how I did.....

This is a very good starter. I cook pork neck bones in the chicken broth for more flavor and also add a handful of yellow or green split peas with barley to thicken. Easter favorite!