Pork Rinds
Crispy, airy, and incredibly addictive fried pork skins, seasoned to perfection. A classic Southern snack that's surprisingly easy to make at home and perfect for a low-carb, keto-friendly treat.
For 6 servings
5 steps. 100 minutes total.
- 1
Step 1
- a.Boil the Pork Skin
- b.Place the 2 lbs of pork skin in a large stockpot and cover with water by at least 2 inches.
- c.Add 1 tbsp of salt to the water and bring to a rolling boil over high heat.
- d.Once boiling, reduce the heat to a gentle simmer. Cook for 90 minutes, or until the skin is very tender and the fat layer is soft and translucent.
- 2
Step 2
- a.Scrape and Cut the Skin
- b.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.
- c.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.
- d.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.
- 3
Step 3
- a.Dehydrate the Skin Pieces
- b.Preheat your oven to its lowest possible setting, typically around 170-200°F (75-95°C).
- 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.
- d.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.
- 4
Step 4
- a.Fry the Pork Rinds
- b.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.
- c.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.
- d.Use a spider strainer or slotted spoon to immediately remove the puffed rinds once they are golden and crispy. Do not overcrowd the pot.
- 5
Step 5
- a.Season and Serve
- b.Transfer the hot pork rinds to a large bowl lined with paper towels to drain excess oil.
- c.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.
- d.Remove the paper towels and immediately sprinkle the seasoning mix over the hot rinds. Toss gently to coat them evenly.
- e.Allow the pork rinds to cool for a few minutes before serving. They will become even crispier as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is removing all the fat after boiling. Any residual fat will result in chewy, dense spots instead of light, airy rinds.
- 2Ensure the skin pieces are bone-dry after dehydration. If they feel even slightly pliable, they need more time in the oven.
- 3Maintain a consistent oil temperature of 400°F (200°C). If the oil is too cool, the rinds will be greasy. If it's too hot, they may burn before puffing.
- 4Fry in small batches to prevent a significant drop in oil temperature.
- 5Season the rinds the moment they come out of the fryer so the seasoning adheres to the hot surface.
- 6For an alternative to oven dehydration, you can use a food dehydrator set to 160°F (70°C) for 8-10 hours.
Adapt it for your goals.
Cajun Style
Replace the seasoning mix with a store-bought or homemade Cajun seasoning blend for a spicy kick.
BBQ FlavorBBQ Flavor
Toss the hot rinds in your favorite BBQ rub. A little brown sugar in the rub will add a nice sweet and savory element.
Chili LimeChili Lime
Season with a mix of chili powder, cumin, and a generous squeeze of fresh lime juice over the finished rinds.
Vinegar and SaltVinegar and Salt
For a salt and vinegar flavor, lightly spritz the hot rinds with white vinegar before tossing with salt.
Why this is on our healthy list.
Excellent for Keto and Low-Carb Diets
With zero carbohydrates and zero sugar, pork rinds are an ideal snack for those following a ketogenic or other low-carb eating plan, helping to satisfy cravings for crunchy foods without affecting blood sugar levels.
Rich in Protein and Collagen
Pork rinds are a significant source of protein, which is essential for muscle repair and satiety. They are also naturally rich in collagen, a protein that supports skin, hair, nail, and joint health.
Frequently asked questions
Pork rinds are a high-protein, zero-carbohydrate snack, making them popular on ketogenic and low-carb diets. However, they are also high in sodium and saturated fat, so they should be enjoyed in moderation as part of a balanced diet.