Pork Rinds

1. 1
   prep

   Prep the pork skin.

   Scrape any remaining hair and excess fat from the pork skin using a sharp knife. Cut the skin into 4-inch squares. Rinse thoroughly under cold water.

   TIPLeaving a very thin layer of fat attached helps the rinds puff better during frying.
2. 2
   boil · ~150 min

   Boil the pork skin until tender.

   Place the skin pieces in a large stockpot and cover with cold water. Add 0.5 tsp salt. Bring to a rolling boil, reduce heat to a simmer, and cook uncovered for 2 to 2.5 hours until the skin is soft and gelatinous. A paring knife should slide through with almost no resistance.

   TIPDon't undercook — tough rinds result from skin that hasn't softened enough.
3. 3
   prep

   Drain and scrape the cooked skin.

   Drain the skin pieces and let them cool until comfortable to handle, about 10 minutes. Using the back of a spoon or a butter knife, gently scrape off any remaining excess fat from the underside of each piece. You'll feel it release easily from the gelatinous skin.

   TIPRemove all visible lumps of fat — any fat left behind will prevent the skin from puffing and become greasy instead of crispy.
4. 4
   bake · ~105 min

   Dehydrate the skin in a low oven.

   Arrange the scraped skin pieces in a single layer on wire racks set over baking sheets. Place in a 170°F (75°C) oven — or your oven's lowest setting — and dry until the skins are brittle, translucent, and snap when bent, about 1.5 to 2 hours. They should look like amber glass.

   TIPKeep the oven door cracked slightly with a wooden spoon if the lowest setting is too hot. The skins must be bone-dry before frying.
5. 5
   fry · ~2 min

   Deep fry the pork rinds in batches.

   Heat 4 cups of oil or lard in a heavy-bottomed pot to 400°F (200°C). Drop 3 to 4 pieces of dried skin into the hot oil. They will puff dramatically within 5 to 10 seconds — use a slotted spoon to flip once. Fry until fully expanded and golden, about 15 to 20 seconds per batch.

   TIPWork in very small batches. The puffing is instant and the rinds burn quickly. The oil must stay above 375°F for proper puffing.
6. 6
   prep

   Drain and season immediately.

   Transfer the puffed rinds to a paper-towel-lined bowl using a slotted spoon. While still hot, sprinkle with the remaining 0.5 tsp salt and toss gently. Let cool completely — they will crisp up further as they cool.

   TIPSeason while hot so the salt sticks. Crushed black pepper, smoked paprika, or a pinch of cayenne are great additions.
7. 7
   serve

   Serve or store the pork rinds.

   Serve immediately, piled high in a bowl. Store any leftovers in an airtight container at room temperature for up to 5 days.

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