Pork Rinds
Crispy, salty pork rinds made fresh at home. A perfect snack or topping for soups and salads.
- Total time
- 55 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 1 lb pork skin
- 1 tsp salt
- ½ tsp baking soda
- 4 cups water
- 3 cups vegetable oil
Instructions
- 1
Cut the 1 lb pork skin into 1-inch squares. Place in a pot with 4 cups water and 1 tsp salt. Bring to a boil, then simmer until the skin is tender, about 45 minutes.
- 2
Drain the skin and pat dry. Spread on a baking sheet and refrigerate uncovered for 2 hours, or overnight, until very dry.
- 3
In a deep pot, heat 3 cups vegetable oil to 350°F. Fry the dried skin in batches, not crowding the pan, until puffed and golden, about 3-4 minutes.
- 4
Remove with a slotted spoon and drain on paper towels. Sprinkle with the remaining 1/2 tsp salt while hot. Let cool and crisp up before serving.
Tools you’ll need
- Large pot
- Deep pot for frying
- Slotted spoon
- Baking sheet
- Paper towels
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