Pork Rinds

Scrape and Cut the Skin

• Using tongs, carefully remove the boiled skin from the pot and place it on a large cutting board or baking sheet. Let it cool for 15-20 minutes, until it's safe to handle.
• Lay the skin flat, skin-side down. Use the back of a large spoon or a dull knife to meticulously scrape away all the softened white fat. The goal is to be left with only the skin itself for the crispiest result.
• Once all fat is removed, use a sharp knife or kitchen shears to cut the skin into small, bite-sized pieces, approximately 1-inch squares.

Dehydrate the Skin Pieces

• Preheat your oven to its lowest possible setting, typically around 170-200°F (75-95°C).
• Arrange the skin pieces in a single layer on a wire rack set inside a baking sheet. Ensure no pieces are touching to allow for maximum air circulation.
• Place in the oven and dehydrate for 6 to 8 hours. The pieces are ready when they are completely dry, hard, shrunken, and resemble amber-colored pebbles. This step is crucial and cannot be rushed.

Fry the Pork Rinds

• In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of lard to 400°F (200°C). Use a deep-fry thermometer to ensure the temperature is accurate and stable.
• Working in small batches, carefully drop a handful of the dried skin pellets into the hot lard. They will sink and then puff up dramatically within 10-30 seconds.
• Use a spider strainer or slotted spoon to immediately remove the puffed rinds once they are golden and crispy. Do not overcrowd the pot.

Season and Serve

• Transfer the hot pork rinds to a large bowl lined with paper towels to drain excess oil.
• In a small bowl, combine 1.5 tsp fine sea salt, 1 tsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp black pepper.
• Remove the paper towels and immediately sprinkle the seasoning mix over the hot rinds. Toss gently to coat them evenly.
• Allow the pork rinds to cool for a few minutes before serving. They will become even crispier as they cool.