Buy at least a pound (420 grams) of pork skin, not including the meat. Use the skin within 3 days of purchase. The high moisture content of pork skin causes it to spoil quickly.
Pork skin is tough and rubbery. The fat will be soft and easily scraped away. The leftover fat can be rendered into lard or discarded. The meat can be saved for a pork dish.
The pork skins will double in size when fried. Therefore, avoid making excessively large pieces. Wash your hands, knife, and cutting surface after handling raw meat. Consuming raw meat can cause severe illness.
Depending on how much pork skin you’re cooking, you may need more than one pan. If you want to make your cleanup easier, line the sheet with foil or wax paper.
When the pork rinds are finished dehydrating, they will look dry and brittle like beef jerky. It’s better to dehydrate the skins for too long than not long enough. If they don’t seem dry, let them cook for another thirty minutes or so.
Peanut oil (don’t use if you have nut allergies) Coconut oil Rendered animal fat, also called lard
If the oil vigorously bubbles around the bread, the oil is hot enough. If the oil barely bubbles around the bread, the oil needs to heat up longer.
Fry the skins in small batches to avoid overcrowding the pot. Use a metal slotted spoon to remove the cooked pork rinds onto a paper-towel lined plate.
A spicy-sweet blend of 1. 5 teaspoons salt, 0. 5 teaspoons ancho chili powder, and 1 teaspoon of maple sugar A teaspoon of Chinese five spice and a teaspoon of salt[7] X Research source A teaspoon of salt, a teaspoon of pepper, and a sprinkle of paprika[8] X Research source
Pork rinds can be stored on the counter or in your pantry. If your pork rinds begin to smell rancid, don’t eat them. This means that they’ve spoiled.