Pork Rinds Recipe

Prepare the skin

Trim the pork skin into roughly 1.5–2 inch pieces. Remove any thick pockets of fat leaving a thin layer (about 1/16–1/8 inch) attached; too much fat will sputter during frying. If the skin has hair, singe or scrape it off. Pat pieces dry with paper towels.

Blanch and tenderize

In a medium pot, bring 6 cups hot water to a gentle boil. Add 1 tablespoon white vinegar and 1 teaspoon kosher salt. Submerge the pork skin pieces and simmer gently for 20–25 minutes until the skin is softened but not falling apart. This step removes impurities and helps render some fat later. Drain in a colander and pat thoroughly dry with paper towels. Transfer to a baking sheet and refrigerate uncovered for at least 2 hours or overnight to dry further (or speed-dry in a 200°F/95°C oven for 45–60 minutes).

Pre-coat seasoning

In a bowl, combine 1 teaspoon kosher salt, 1 teaspoon baking powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and optional 1/4 teaspoon cayenne. Toss the dried skin pieces lightly with the dry mixture so they are evenly coated; the baking powder helps them puff when fried.

Heat the oil

In a heavy deep skillet or Dutch oven, pour in neutral oil to create a 2–3 inch deep layer (about 4 cups for a medium pot). Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer for accuracy. If you don't have a thermometer, test with a small piece of skin: it should sizzle vigorously and puff quickly on contact.

Fry in batches

Working in small batches (to avoid overcrowding), carefully lower a few pieces of skin into the hot oil with tongs. They will initially sink, then puff up and float — this takes 20–40 seconds typically. Fry until golden and fully puffed, about 30–60 seconds. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Repeat until all pieces are cooked. Maintain oil temperature between 350–380°F; lower heat if browning too fast, raise if pieces take too long to puff.

Season and cool

While still hot, sprinkle the pork rinds lightly with the finishing sea salt (or an extra pinch of the pre-coat seasoning). For a bright finish, toss with 1/2 teaspoon lime zest if using. Let cool completely on the rack — they will crisp further as they cool. Taste and adjust seasoning to your preference.

Store any leftovers in an airtight container at room temperature for up to 3 days for best crispness. If they soften, re-crisp in a 300°F (150°C) oven for 5–8 minutes.