Pork Rinds Recipe

Prepare and Trim

Rinse the pork skin under cold water. Use a sharp knife to remove any thick pieces of fat from the underside, leaving a thin layer (about 1/16–1/8 inch) of fat attached to the skin — this renders and helps puff. Pat the skin dry very well with paper towels. Cut the skin into 1½–2 inch squares or strips. Score the underside lightly in a crosshatch pattern (do not cut through the skin) to help render fat and make crisping more even.

Simmer to Render and Tenderize

Place the cut pork skin pieces into a medium saucepan and add the water and 1 teaspoon of salt plus the baking soda. Bring to a gentle simmer over medium heat. Simmer uncovered for 45–60 minutes until the pieces have reduced in size slightly, become pliable, and the surface is gelatinous. This step renders some fat and breaks down connective tissue. Stir occasionally to ensure even cooking. Do not boil vigorously; keep to a gentle simmer.

Dry Completely

Remove the pork skin pieces from the simmering liquid and place them in a single layer on a wire rack set over a baking sheet. Pat again with paper towels to remove surface moisture. Transfer to the refrigerator uncovered for several hours or ideally overnight to dry further, or place in an oven set to the lowest temperature (around 200°F / 95°C) for 2–3 hours until completely dry and firm to the touch. Proper drying is critical for puffing.

Season the Dry Pieces

In a small bowl combine the remaining 2/3 teaspoon salt, black pepper, garlic powder, paprika, and optional cayenne. Sprinkle and rub this seasoning evenly over the dried pork skin pieces just before frying so the flavors adhere to the surface.

Heat the Oil

Pour oil into a deep, heavy pot to a depth of at least 2 inches (use about 2 cups in a 4–6 quart pot). Attach a thermometer and heat the oil to 375°F (190°C). Maintain this temperature for frying. If you don't have a thermometer, heat until a small piece browns and puffs quickly.

Fry in Batches

Working in small batches (2–4 pieces at a time depending on size of pot), carefully lower the dried, seasoned pork skin pieces into the hot oil using tongs. They should immediately begin to puff and expand. Fry for 15–45 seconds until fully puffed and light golden — do not overcook, they will burn quickly. Remove with a slotted spoon and drain on paper towels or a wire rack.

Finish and Serve

While still warm, taste and add finishing salt if needed. Transfer to a bowl and allow to cool — they will crisp further as they cool. Serve plain or with dips (hot sauce, salsa, or crema). Store completely cooled pork rinds in an airtight container at room temperature for up to a week; if any moisture remains they will soften.