Pork Skins & Pimento Cheese Recipe

Prepare skins

Pat the pork skins dry with paper towels. Using a sharp knife, score the skin side shallowly in a crosshatch (about 1/8" deep) to help render and crisp, being careful not to cut through to any fat layer if present. Cut the skins into bite-sized pieces, about 1½"–2" squares.

Parboil (optional but recommended for consistent puffing)

Place the cut skins in a pot and cover with cold water. Add 1 tsp kosher salt. Bring to a gentle simmer over medium heat and cook for 20–30 minutes until the skins are slightly tender but not falling apart. Drain and immediately transfer to an ice water bath to stop cooking. Drain thoroughly and pat very dry with paper towels—moisture prevents proper puffing.

Dry & season

Once dry, sprinkle the skins with the 1 tsp baking powder, 1 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp black pepper, and additional pinch of salt to total about 1 tsp kosher salt. Toss to coat evenly. For best results, let them air-dry on a wire rack in the fridge for 1–2 hours or up to overnight to remove surface moisture (optional).

Heat oil

Pour neutral oil into a heavy-bottomed Dutch oven or deep pot so it reaches about 2" depth (about 3–4 cups depending on pot). Attach a thermometer and heat oil to 375°F (190°C). If you don't have a thermometer, test with a small piece of skin; it should sizzle and puff instantly.

Fry in batches

Working in small batches (do not overcrowd), carefully lower several pieces into the hot oil using a slotted spoon or spider. Fry for 1–3 minutes, turning as needed, until the pork skins puff up, become golden and crispy. Time varies depending on thickness—watch closely. Remove with a slotted spoon and transfer to a paper towel–lined sheet pan. Immediately season lightly with a pinch of salt while hot.

Final crisp (if needed)

If some pieces didn't fully puff, you can return them briefly to the oil for an additional 15–45 seconds or transfer the whole batch to a 400°F (200°C) oven for 5–7 minutes to finish crisping. Let cool slightly; they will crisp further as they rest.

Serve

Arrange the pork skins on a platter. Sprinkle with sliced chives and serve hot or warm alongside the pimento cheese and lemon wedges (if using).

Combine base

In a medium bowl, beat the softened cream cheese with a whisk or electric mixer until smooth. Add the mayonnaise and mix until fully incorporated and slightly airy.

Add seasonings & peppers

Fold in the grated sharp cheddar, chopped roasted pimentos, Worcestershire sauce, hot sauce, yellow mustard, apple cider vinegar, smoked paprika, onion powder, granulated garlic, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning (add more salt, hot sauce, or vinegar as desired).

Chill

Cover and refrigerate for at least 30 minutes to let flavors meld and the texture firm slightly. The cheese spread will thicken as it chills; if it becomes too stiff, stir in 1–2 tsp of milk or additional mayonnaise to loosen.

Finish & serve

Place the pimento cheese in a small bowl. Garnish with a light sprinkle of smoked paprika and a few snipped chives. Serve chilled or at cool room temperature alongside the warm pork skins for dipping.

Arrange the pork skins on a serving platter with the bowl of pimento cheese in the center or to the side. Provide lemon wedges for folks who like a bright squeeze over the skins. Encourage diners to scoop pimento cheese onto skins and eat immediately for best contrast of hot-crisp pork skin and cool-creamy cheese.