Ingredients
- 1 lb pork skin (with little or no fat)
- 1 tablespoon salt
- 1 teaspoon baking soda (optional, for extra puffiness)
- Water, for boiling
- Oil (for deep frying, optional if oven baking)
Instructions
- Prep the Pork Skin:
- Scrape off any excess fat from the pork skin using a sharp knife. The thinner the fat layer, the crispier the result.
- Cut the skin into small bite-sized strips or squares.
- Boil the Pork Skin:
- Place the cut pork skin in a pot and cover with water.
- Add salt and optional baking soda to the water.
- Bring to a boil and simmer for about 45 minutes to 1 hour until tender.
- Drain well.
- Dry the Skin:
- Pat the boiled pork skin completely dry with paper towels.
- Place on a wire rack or baking tray lined with parchment paper.
- Dry in the oven at 180°F (80°C) for 8–10 hours OR leave out in a cool, dry place overnight until the skin becomes very dry and hard.
- Fry or Bake:
- To Fry: Heat oil to 375°F (190°C). Carefully add the dried pork skins. They should puff up and become crispy within 30 seconds. Remove immediately and drain on paper towels.
- To Bake (Healthier Option): Preheat oven to 400°F (200°C). Bake the dried pork skins for 5–10 minutes until they puff up and turn golden.
- Season & Serve:
- Toss the hot pork rinds with your favorite seasoning—salt, chili powder, garlic powder, or BBQ spice.
- Let cool and enjoy crispy and dry pork rinds!
Would you like a spicy or flavored variation added?