Pork Rinds Recipe

Prepare the rind

If using fresh pork rind, scrape off excess fat leaving a thin fat layer; cut into 1–1.5 inch pieces. If using pre-cut raw skin pieces, rinse briefly.

Place the rind pieces in a medium pot. Add 4 cups water, 2 tsp kosher salt, 1/2 tsp baking soda and 2 tbsp white vinegar. The vinegar helps break down connective tissue and promote crisping.

Bring to a simmer over medium heat. Maintain a gentle simmer (not a rolling boil) and cook for 45–60 minutes until pieces are tender and translucent but not falling apart. Check every 10–15 minutes and skim any foam.

Remove pot from heat and transfer rind pieces to a wire rack set over a sheet pan. Allow to cool and dry uncovered at room temperature for at least 2 hours or refrigerate uncovered overnight for best results. Drying reduces splatter and improves expansion when frying.

While the rind is drying, combine smoked paprika, garlic powder, onion powder, ground black pepper, ground cumin, cayenne (if using) and 1 tsp fine sea salt in a small bowl. Mix thoroughly and set aside.

Heat 4 cups of neutral oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Use a candy or thermometer to monitor temperature; maintaining heat is important for quick puffing.

Working in small batches (3–6 pieces depending on pot size), carefully lower 2–3 pieces of well-dried rind into the hot oil using tongs. The pieces will rapidly expand and puff—this takes 15–30 seconds. If using thicker pieces, they can take up to 45 seconds.

As soon as the pieces are fully puffed and golden (do not overbrown), remove them with a slotted spoon or spider and transfer to a paper towel–lined tray to drain briefly, then immediately transfer to a clean wire rack or dry sheet pan.

Repeat with remaining pieces, keeping oil temperature steady. If the oil temperature drops, increase heat slightly and allow it to return to 375°F before the next batch.

While still warm, sprinkle the seasoned spice mix over the fried pork rinds and toss gently so seasoning coats the surfaces evenly. Taste and adjust finishing salt as needed (add more sea salt to taste).

Serve immediately with lime wedges and hot sauce or chutney on the side. Pork rinds are best eaten the same day for maximum crispness; if storing, keep completely cooled pieces in an airtight container for up to 2 days to preserve crunch.