Bag Of Fried Pork Skins Recipe
Make Bag Of Fried Pork Skins Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Pork Skins & Prep
Seasoning Mix (for tossing)
Frying & Finish
Method
Pork Skins & Prep
- 1
Trim and cut
Pat the pork skins dry with paper towels. Trim away any excessively thick chunks of fat so the skins are mostly rind with a thin fat layer — this helps them puff and crisp evenly. Cut the skins into 1 to 1½-inch pieces (bite-size chips).
- 2
Blanch to tenderize
Place the cut pork skins in a medium saucepan and cover with the 2 cups of cold water. Add 1/4 tsp baking soda and 1 tsp salt. Bring to a gentle simmer over medium heat and simmer for 30–40 minutes, or until the skins are tender but not falling apart. This step gelatinizes collagen and helps the skins puff when fried.
- 3
Cool and dry
Drain the pork skins in a colander and spread them in a single layer on a rimmed baking sheet. Pat dry with more paper towels, then let them air-dry for at least 1 hour at room temperature, or for best results refrigerate uncovered for 4 hours or overnight to dry the surface thoroughly. The drier the skins, the better they will crisp and puff.
Frying & Finish
- 4
Heat oil
Pour the oil into a deep, heavy pot or Dutch oven so it is about 2–3 inches deep (approx. 4 cups for a medium pot). Attach a thermometer and heat the oil over medium-high heat to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of skin; it should sizzle vigorously and puff quickly.
- 5
Fry in batches
Working in small batches (4–6 pieces at a time depending on size and pot), gently lower the dried pork skins into the hot oil using tongs or a spider. They should immediately puff and expand within 5–20 seconds. Fry until they are fully puffed and golden — usually 20–60 seconds per batch. Use a slotted spoon or spider to remove them and transfer to a paper towel–lined tray to drain. If pieces remain soft, briefly return them to the oil for another 10–20 seconds; avoid overcooking which will burn.
- 6
Season while hot
Immediately sprinkle each hot batch with the seasoning mix (1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne if using). Toss gently so seasoning adheres. Continue frying remaining batches and seasoning each one while hot so the flavors stick.
- 7
Cool and store
Let the fried pork skins cool completely on a rack or paper towels; they will crisp further as they cool. Serve warm or at room temperature. Store cooled pork skins in an airtight container at room temperature for up to 3 days for best crispness.