Pork rinds, also known as chicharrones, are made from pork skin that is boiled, dried, and fried until crispy. The result is a light, airy, and crunchy snack that pairs well with dips or seasonings. This recipe ensures maximum crispiness while keeping the texture light and crunchy.
Ingredients:
- 1 pound raw pork skin
- 1 teaspoon kosher salt
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder (optional)
- Oil for frying (avocado or peanut oil)
Instructions:
Step 1: Prepare the Pork Skin
- Trim the fat – Using a sharp knife, remove excess fat from the pork skin, leaving a thin layer for flavor.
- Cut into pieces – Slice the pork skin into 1-inch squares for even cooking.
- Boil the skin – In a large pot, bring water to a boil and add the pork skin.
- Simmer for 1.5 to 2 hours – Cook until the skin is soft but not falling apart.
- Drain and dry – Remove the pork skin and pat dry with paper towels.
Step 2: Dehydrate the Pork Skin
- Lay out the pieces – Arrange the pork skin on a wire rack over a baking sheet.
- Dry overnight – Place in the refrigerator uncovered for 8-12 hours to remove moisture.
- Bake at low heat – Set the oven to 200°F (93°C) and bake for 6-8 hours until completely dry and brittle.
Step 3: Fry the Pork Rinds
- Heat oil – In a deep pot, heat oil to 385°F (196°C).
- Fry in batches – Drop a few pieces at a time into the hot oil.
- Watch them puff – The pork rinds will expand and crisp up in 15-20 seconds.
- Drain and season – Remove from oil and place on paper towels. Sprinkle with salt, paprika, or garlic powder.
Step 4: Serve and Store
- Cool completely – Allow the pork rinds to crisp up further before serving.
- Store in an airtight container – Keep at room temperature for up to 1 week.
For more variations, check out this recipe or watch a step-by-step video here. Enjoy your homemade crispy pork rinds!