A four-day stretch in Austin tested my stomach lining’s structural integrity. Haddingtons was supposed to supply a brief respite from consumption. Of course, a quick glance at the menu changed all that. Maybe it was the Duck Fat Sazerac talking, but our table somehow ended up with an order of pork cracklins ($4) that certainly lived up to their name. These weren’t the kind of bagged pork rinds that Norm would have devoured at the bar on “Cheers.” Or the cracklins that could double as packing peanuts. No, these crispy fried pork skins arrived straight from” the fryer, hot to the touch, dusted with salt and chile powder and still crackling. Sure they could have done without the overpowering blue cheese-green onion dipping sauce, but it was still a good snack.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.