Pork Rinds Recipe

Trim and cut

Rinse the pork skin and pat dry. Trim excess thick fat if present, leaving a thin layer of fat attached to the skin (this helps flavor). Cut the skin into 1.5–2 inch pieces; uniform pieces puff more evenly.

Seasoning

In a small bowl, combine kosher salt, baking soda, black pepper, and garlic powder. Lightly rub this mixture onto both sides of each pork skin piece. The baking soda helps promote puffing and crispness.

Blanch

Bring 8 cups of water to a rolling boil in a pot large enough to hold the pork pieces. Add the pork skin pieces and blanch for 5 minutes. This renders some fat and firms the skin. Do not overcook — just enough to tighten the skin.

Shock and dry

Transfer the blanched pieces immediately to an ice bath (use the 2 cups of ice with cold water) to stop cooking. Once cool, drain thoroughly and pat each piece very dry with paper towels. For best results, place on a wire rack and refrigerate uncovered for 2–12 hours (or overnight) to dry the skin surface — drier skins puff better.

Heat oil

Pour oil into a heavy, deep pot or deep fryer, leaving at least 3" headspace. Heat the oil to 275°F (135°C) for the initial render step. Use a thermometer for accuracy.

Low-temperature render

Working in small batches (4–6 pieces depending on size), add pork skins to the 275°F oil and cook for 8–12 minutes. This low-temperature bath renders remaining fat and dehydrates the pieces without aggressive puffing. They should reduce in size and look dry and slightly translucent. Remove with a slotted spoon and drain on paper towels or a wire rack.

Raise oil temperature

Increase the oil temperature to 375–400°F (190–205°C). Let the oil stabilize at temperature before the next step.

Final puff fry

Carefully return a few dried pork skin pieces to the hot oil (do not overcrowd). They should immediately puff and expand within 10–45 seconds and turn light golden. Remove as soon as they finish puffing and are crisp. Transfer to a paper towel–lined tray and season immediately with a light sprinkle of salt if desired.

Safety note

Popping oil and sudden puffing can cause splatter. Use tongs or a spider and stand back. Keep a lid or metal splatter screen handy and never leave hot oil unattended.

If using store-bought hot sauce, transfer 1/2 cup to a small serving ramekin. If making a quick homemade sauce: whisk together 1/2 cup hot sauce of choice with a squeeze of lime and a pinch of salt. Serve alongside the pork rinds with lime wedges on the side.