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Your Recipes

Prep Time: 345

Cook Time: -15

Total: 360

Servings: 24

Cost: $0.18 /serving

Author : MacPerkeo 23 days ago # Martina @ KetoDiet 20 days ago # Bunny Tan 2 months ago # Martina @ KetoDiet one month ago # Christina 8 months ago # Martina @ KetoDiet 8 months ago # Lori 2 years ago # Martina @ KetoDiet 2 years ago # gaowenjing 2 years ago # Martina @ KetoDiet 2 years ago # David 3 years ago # Martina @ KetoDiet 2 years ago # Britanee 3 years ago # Christien Bowman 3 years ago # Martina @ KetoDiet 3 years ago # heather 4 years ago # Martina @ KetoDiet 4 years ago # Deborah 4 years ago # Caryn B 5 years ago # Martina @ KetoDiet 5 years ago # Andrew (http://andrewwiguna.com/) 5 years ago # Martina @ KetoDiet 5 years ago # Elena 5 years ago # Martina @ KetoDiet 5 years ago # Melissa 5 years ago # Martina @ KetoDiet 5 years ago # Wenchypoo 5 years ago # Martina @ KetoDiet 5 years ago # Roger 5 years ago # Martina @ KetoDiet 5 years ago # Mark (http://www.supernovanaturals.com/) 5 years ago # Martina @ KetoDiet 5 years ago # Hélène 5 years ago # Martina @ KetoDiet 5 years ago #

Ingredients

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pork skins, trimmed - cut as much fat off as possible (900 g/ 2 lbs)lard for fryingOptional: seasoning of choice: salt, pepper, paprika, garlic or onion powder, chili powder, dried herbs, etc.

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Instructions

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Step 1

Preheat the oven to low, about 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional).

Step 2

I get about 4 pounds of ready-to-be-used pork skin from my farmer every month. If you buy pork skin with fat and meat on it, you'll need to cut it off. To do that, cut the meat into strips and score every 2-3 inches. Be careful not to cut through the skin.

Step 3

Then, insert the knife between the skin and the fat and carefully cut it off. You will end up with some fat still attached to the skin. That's fine and will add flavour to the pork rinds. Cut the pork skins into 1-2 inch pieces. The more fat you cut off, the fluffier they will get when deep fried!

Step 4

Lay the pork skins over a baking sheet in a single layer and place in the oven. I usually make pork rinds in batches and end up using four trays. Bake for about 4-6 hours or until dehydrated.

Step 5

When done, pour the excess lard into a pan.

Step 6

You can use the rendered lard to fry the cracklings. Use a small deep pan and add more lard if needed. Heat the lard up until hot enough for deep frying. Use a slotted spoon and add your cracklings in small batches. They will significantly increase in volume as they puff up.

Step 7

If the skins are properly dehydrated, it should take just about 30 to 60 seconds for the batch to puff up. Then, use a slotted spoon to remove the cracklings onto a tray lined with kitchen towel.

Step 8

Repeat for the remaining pork skins.

Step 9

Leave to cool down.

Step 10

Optionally, season with salt, pepper, dried herbs, chili powder or your favourite spices. I'd usually season half and have them for snacking and then I'd leave the other half of the batch unseasoned so I can use it in recipes for breading or even instead of flour to make pies (tips included at the top of this post).

Step 11

Try with Guacamole, Marinara sauce, soured cream or your favourite cheese dip.