Pork Rinds Recipe

Trim and score

Trim the pork skin into 1.5–2 inch pieces. Remove any thick chunks of fat leaving a thin layer (about 1–2 mm) of fat attached—this helps render and crisp. Score the skin side lightly in a crosshatch pattern (don’t cut all the way through) to help the steam escape and produce even puffing.

Parboil with baking soda

Place the trimmed pork skin in a medium saucepan and add 4 cups water, 1 tablespoon kosher salt, and 1 teaspoon baking soda. Bring to a gentle simmer over medium heat and simmer for 25–30 minutes until the skin becomes translucent and slightly softened. The baking soda helps break down connective tissue to produce better puffing.

Dry and dehydrate

Carefully remove skins from boiling water and place on a wire rack set over a baking sheet. Pat dry thoroughly with paper towels. For best results, refrigerate uncovered on the rack for 4–12 hours or use a dehydrator/oven at the lowest setting (140°F / 60°C) for 2–4 hours until skins are dry and stiff. The drier the skin, the better it will puff.

Heat oil

Pour 4 cups neutral oil into a deep, heavy pot or deep fryer and heat to 375°F (190°C). Use a thermometer to maintain accurate temperature. If you don’t have a thermometer, test by frying a small trimmed piece—if it puffs immediately and browns in about 10–15 seconds, the oil is hot enough.

Fry to puff

Working in batches (do not overcrowd), carefully submerge 3–5 pieces at a time into the hot oil using a slotted spoon or spider. They should immediately puff and expand. Fry for 10–30 seconds until fully puffed and light golden. Remove with a slotted spoon and drain on paper towels or a wire rack. If a piece takes longer than a few seconds to puff, it may still have moisture—dry longer next time.

Season while hot

While still hot and slightly oily, sprinkle the pork rinds with 1 tablespoon of the prepared Magic Dust® seasoning (or to taste). Toss gently so the seasoning adheres. Taste one and add more seasoning if desired.

Combine smoked paprika, onion powder, garlic powder, ground cumin, ground black pepper, cayenne pepper, light brown sugar, and 1 teaspoon kosher salt in a small bowl. Whisk thoroughly to evenly distribute the spices. Store in an airtight container if making ahead.