How do you make pork rinds?

Question

The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.

• Do you buy pig skin from a butcher?
• Is there a special type you need?
• How do you judge pig skin quality?
• I'm assuming they're deep fried, does the oil matter?
• Are they a difficult thing to make in your home?

Answer

Funnily enough I made some of these just a week ago. They're not at all difficult to make and you can use any rind, which your butcher should be able to supply.

Depending on your health considerations, you can oven cook them or you can part oven cook part fry.

Oven cook method:

• Cut the rinds into 4 by 4cm pieces
• Place in a pan of boiling water for 10 minutes
• allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours
• Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven
• Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
• Let them cool and add more seasoning, if needed.

The Oven/Fry method

• Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
• Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
• Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
• Remove form the oven and cut into 4 by 4cm strips
• In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they 'puff' up around 2 to 3 minutes.
• Remove and let the oil be taken-up by paper towel. Season and you're good to go.

I tried both methods and I preferred the second, something about frying them just 'felt' right :)

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