Here’s a crispy and dry pork rinds (also known as chicharrón) recipe that gives you ultra-crunchy results without excess oil. It’s a two-step method: boil, dry, then bake or fry. Let’s dive in:
🔪 Ingredients:
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2 lbs pork skin (with or without fat — some fat adds flavor)
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1 tbsp salt
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1 tsp baking soda (optional, helps with puffiness)
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Optional spices (paprika, garlic powder, chili powder, etc.)
🧑🍳 Instructions:
Step 1: Clean & Boil
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Trim the fat: Use a sharp knife to scrape off excess fat from the pork skin, leaving a thin layer.
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Cut into strips or squares (~2-inch pieces).
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Boil the skin: In a large pot, cover the pork skin with water. Add salt and baking soda. Simmer gently for 1.5 to 2 hours, until the skin is soft and gelatinous.
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Drain and let cool.
Step 2: Dry
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Dry the skin: Pat dry with paper towels.
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Dehydrate:
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Oven method: Place skins on a wire rack over a baking sheet. Bake at 200°F (93°C) for 8–10 hours, or until fully dried and brittle.
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Alternative: Use a food dehydrator at 165°F (74°C) for 8–10 hours.
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Step 3: Puff & Crisp
Choose one of these two methods:
🧈 Deep Frying (Traditional)
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Heat oil to 400°F (205°C).
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Drop in a few dried skins at a time. They’ll puff up in seconds.
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Remove immediately and drain on paper towels.
🔥 Oven-Baked (Low Oil)
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Preheat oven to 450°F (232°C).
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Brush dried skins lightly with oil.
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Bake for 5–10 minutes, watching closely — they puff quickly.
🌶 Optional Seasoning:
Once crisp, toss hot pork rinds with:
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Smoked paprika
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Garlic powder
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Chili lime seasoning
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Salt & vinegar powder
🥡 Storage:
Store in an airtight container at room temperature for up to 1 week. If they soften, re-crisp in a hot oven for 5 minutes.