Pork Rinds Recipe
Crispy and savory pork rinds, perfectly seasoned for a satisfying crunch in every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Preparing the Pork Skin
Start by cleaning the pork skin thoroughly. Remove any excess fat and hair from the skin. Cut the pork skin into small pieces or strips, about 2 inches in size.
- 2
Seasoning
Rub the cut pork skin pieces with salt, ensuring that they are evenly coated. Let them sit for about 30 minutes to allow the salt to penetrate the skin.
- 3
Heating the Oil
In a large pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can check the temperature with a kitchen thermometer.
- 4
Frying the Pork Rinds
Carefully add the salted pork skin pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 3 to 5 minutes or until they puff up and turn golden brown.
- 5
Draining
Using a slotted spoon, remove the pork rinds from the oil and place them on a plate lined with paper towels to drain excess oil.
- 6
Cooling and Serving
Allow the pork rinds to cool slightly before serving. They can be enjoyed warm or at room temperature.
