Pork Rinds Recipe
Butt Rub or Old Bay seasoning.
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Ingredients
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Pork and Seasoning
Finishing (Optional)
Method
Prep and Drying
- 1
Trim and Score
If your pork skin piece is large, trim to roughly 1.5–2 inch wide strips or 2–3 inch squares so pieces will fit your fryer/pan. Use a sharp knife to score the skin side lightly in a crosshatch (do not cut through to fat) to help render fat and allow even puffing.
- 2
Parboil to Render and Clean
Place pork skin pieces in a saucepan and add cold water to cover (about 4 cups). Add 1 tablespoon coarse salt and 1/2 teaspoon baking soda to the water. Bring to a gentle simmer over medium heat and simmer for 45–60 minutes until the fat layer has softened and some translucent rendering has begun. Skim any foam. The purpose is to tenderize connective tissue and help separate some fat.
- 3
Dry Completely
Remove pork skins from poaching liquid and pat very dry with paper towels. Place pieces on a wire rack set over a baking sheet and refrigerate uncovered for at least 8 hours or preferably overnight to dry the surface thoroughly. If short on time, dry in a 200°F / 95°C oven for 1–2 hours until very dry but not browned. Proper dryness is critical for good puffing.
Frying and Seasoning
- 4
Heat Oil
Pour 3–4 cups neutral oil into a deep, heavy pot or deep-fryer to achieve a 2–3 inch oil depth. Heat oil to 350°F (175°C). Use a thermometer to maintain correct temperature.
- 5
Test Fry
To test, drop a small scrap of skin into the oil — it should sizzle vigorously and puff within 10–20 seconds. If it darkens too quickly, reduce heat; if nothing happens, raise temperature slightly.
- 6
Fry in Batches
Working in small batches (do not overcrowd), carefully lower dried pork skin pieces into the 350°F oil using a spider or slotted spoon. They will bubble and puff rapidly. Fry for 20–60 seconds until fully puffed and lightly golden. Times vary with thickness — watch closely. Remove with slotted spoon and drain on paper towels or a wire rack.
- 7
Season Immediately
While still hot and oily, sprinkle each batch with 1–2 teaspoons of your chosen seasoning per batch. For 'butt rub' style: use 1 tablespoon butt rub plus 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika (optional) per batch and toss lightly to coat. For 'Old Bay' style: use 1–2 tablespoons Old Bay total and a light squeeze of lemon after plating. Adjust to taste. The residual oil helps the seasoning adhere.
- 8
Finish and Serve
Taste one piece and add fine finishing salt if needed. Serve warm or at room temperature with lemon/lime wedges if using Old Bay style. Pork rinds remain crisp for a day in an airtight container; for best texture, consume within 24 hours.