Crispy and dry pork rinds, also known as chicharrones, are a beloved snack across many cultures. These golden, airy bites are made from pork skin that’s been carefully rendered, dried, and fried to achieve a light, crunchy texture. Whether you’re following a low-carb or keto lifestyle or simply craving a savory, satisfying snack, homemade pork rinds are a fantastic alternative to store-bought chips. The beauty of this recipe lies in its simplicity—just a few ingredients and a bit of patience yield a snack that’s both nostalgic and gourmet. Plus, you can customize the seasoning to suit your taste, from classic salt to smoky paprika or spicy chili blends.
Ingredients:
- 1 pound raw pork skin (with a thin layer of fat attached)
- 1 teaspoon kosher salt (or to taste)
- Cooking spray or 1 tablespoon olive oil
- Optional seasonings: smoked paprika, garlic powder, chili powder, or five-spice blend
Instructions:
- Prepare the Pork Skin:
Begin by trimming the pork skin into bite-sized squares, about 1 to 1.5 inches wide. If there’s a thick layer of fat attached, trim it down to a thin layer—this helps the rinds puff up properly without becoming greasy. Rinse the pieces under cold water and pat them completely dry with paper towels. - Boil the Skin:
Place the pork skin pieces in a large pot and cover with water. Bring to a boil and simmer for 1.5 to 2 hours, or until the skin becomes soft and pliable. This step renders out excess fat and prepares the skin for drying. Drain the pieces and let them cool slightly. - Scrape Off Excess Fat:
Once the skin is cool enough to handle, use a spoon or bench scraper to gently remove any remaining fat from the underside. Be careful not to tear the skin. This step is crucial for achieving that dry, crispy texture. - Dry the Skin Thoroughly:
Arrange the pieces skin-side up on a wire rack set over a baking sheet. Place them in the refrigerator uncovered for at least 8 hours or overnight. This air-drying step helps remove moisture and sets the stage for crisping. - Dehydrate in the Oven:
Preheat your oven to its lowest setting (around 200°F or 95°C). Transfer the pork skin pieces to a parchment-lined baking sheet and bake for 8–10 hours, or until the pieces are completely dry, brown, and brittle. They should snap when bent. This slow dehydration is key to achieving a light, puffable texture when fried. - Fry the Pork Rinds:
Heat a deep pot with 3–4 inches of oil (lard, peanut oil, or avocado oil work well) to 385–400°F (195–205°C). Carefully drop in one piece at a time—within seconds, it should puff up dramatically. Fry for about 10–15 seconds, then remove with a slotted spoon and drain on paper towels. Repeat with the remaining pieces. - Season and Cool:
While still hot, sprinkle the pork rinds with salt or your preferred seasoning blend. Let them cool completely to crisp up further. Store in an airtight container at room temperature for up to a week.
Tips for Success:
- Uniform Size: Cutting the pork skin into even pieces ensures consistent cooking and puffing.
- Drying is Key: Moisture is the enemy of crispiness. Don’t skip the drying steps.
- Flavor Variations: Try tossing the finished rinds in BBQ seasoning, chili-lime powder, or even a sweet-savory maple and five-spice blend for a gourmet twist.
These crispy and dry pork rinds are more than just a snack—they’re a culinary adventure. Serve them with spicy vinegar dipping sauce, crumble them over salads for crunch, or enjoy them straight from the bowl. Want to explore a sweet-savory version next? I’ve got ideas for that too. 🐖🔥
Let’s keep the crunch going!