What Are Pork Rinds?
Pork rinds, also known as “Cracklings”, are a crispy, savory snack. They’re made by frying or roasting pieces of pork skin. The skin, when prepared right, puffs up and becomes airy and crunchy, almost tastes like bacon. Praised for their light texture and bold flavor, making this recipe a popular alternative to traditional chips.
Not only are pork rinds a delicious treat, but they’re also a favorite among those following keto or low-carb diets. High in protein and free of carbs, they make an excellent guilt-free snack that satisfies cravings without breaking dietary goals. Whether enjoyed plain or seasoned, cracklings are a versatile and tasty option for any occasion.
I would Rather buy a Bag of Pork Rinds
Truthfully, making Pork Rinds isn’t all that difficult to do. It is quite a time consuming, however. A process you might rather avoid once you understand how tedious it is. You don’t save any money, doing it yourself. The flavor doesn’t seem to be improved either, like most homecooked food or snacks.
Don’t take this the wrong way. I like to snack on Pork Rinds as much as the next guy. Personally, I’d just rather buy a cheap pre-made bag than go through the trouble. Regardless, I’ll be teaching you how it’s done. Hopefully, you might even enjoy this recipe post and the work I put in to making the Pork Rinds video.
Purchasing Pig Skins for Pork Rinds
As you can see in the photo above, I purchased my pig skins from my local Asian Market. Skins usually come from the Belly side of the pig, where the the bacon is removed. So there’s generally a ton of fat associated with the cuts. I paid $2 dollars a pound for this package. So I didn’t really save any money vs. buying a premade bag of Pork Rinds. But because the fat was already removed I didn’t get charged for all the extra weight. Though, I’m sure if it were still attached, the price would’ve been altered accordingly. Regardless, you should be able to purchase pig skin from any butcher that sells pork.
Preparing the Pork Skins
As I mentioned before, making Pork Rinds is time consuming and quite tedious. The skin needs to be boiled and scraped to ensure that all of the fat is gone. And it’s best to boil the skins whole, before cutting and slicing them into portions. This way you can do it in large sheets instead of individual 1 inch pieces.
Removing the fat completely, helps to aerate the skin when it bakes. It helps the Rinds fluff up more when they’re frying. In the video, I Boil them for 30 minutes. Some recommend boiling for as long as 2-3 hours. It all just depends on the thickness of the skin. Strain and then baked them, on low, for approximately 4 hours before frying. Then they can be dropped in a deep fryer set at 350° Fahrenheit, for 2 minutes.
Do’s and Don’ts
You should know that there are several different ways you can screw these up. Have you ever bitten into a Pork Rind that just about broke your teeth? I’d like to help you avoid that problem. First, cut off tough and discolored edges that seem dried out and leathery. Second, again, be sure to scrape out the fat. And third, be sure to remove all of the pieces that that didn’t puff up in the fryer. You follow those three easy steps and all of your teeth will stay intact.
As far as seasonings go, anything with onion and garlic powder in them is generally a good way to go. I also recommend ranch powder, adobo, Pico de Gallo or just plain old salt and pepper.
More Snack Recipes:
Homemade Beef Sticks, Teriyaki Jerky, Homemade Granola & Bars, Corn Chips.
Ingredients for Pork Rinds:
- 2 lbs Pig Skin: The key ingredient for crispy pork rinds; fresh or pre-packaged pork skin works best. Trim off any excess fat for better frying results.
- 2 Quarts Water: Used to boil the pork skin and tenderize it before drying.
- 1/4 Cup Salt: Adds flavor to the boiling water and helps season the pork skin during preparation.
- Oil for Frying: Vegetable, Canola or Peanut oil is ideal for frying the pork skin to a golden, crispy texture.
- Your Favorite Seasoning: Customize your pork rinds with spices. Paprika, garlic powder, chili powder, ranch or even a sweet seasoning blend for a unique twist.
Step-by-Step Instructions
Preparing the Pork Skin
- Trim excess fat from the pork skin.
- Boil the skin in salted water for 1–2 hours until tender, then strain.
- Let it cool, then scrape off any remaining fat for a clean, smooth surface.
- Cut the pork skin into bite-sized pieces.
- Lay the pieces on a baking sheet. Then dry them in the oven at 200°F (93°C) for 6–8 hours… or until completely dehydrated.
- Heat oil to 375°F (190°C) in a deep fryer or large pot.
- Fry the dried pork skin in batches until they puff up and turn golden brown (about 30 seconds).
- Immediately season with salt or your favorite spices while still hot.
- Allow them to cool on a paper towel-lined tray before serving.
Tips for Perfect Pork Rinds
- Even Drying: Ensure the pork skin is fully dried for maximum puffiness during frying.
- Oil Temperature: Keep the oil consistently hot for even cooking.
- Storage: Store in an airtight container to maintain crispness.
Variations and Serving Ideas
- Spicy Pork Rinds: Toss with chili powder and cayenne.
- Cheesy Pork Rinds: Sprinkle with powdered cheese.
Recommendations:
Deep Fryer, Pots & Pans, Strainer, Baking Sheet, Steel Rack.