pork skins recipe

This fresh, homemade pork rind recipe makes crunchy and airy pork rinds (aka chicharrones) for a tasty, better-than-store-bought snack!

Homemade Pork Rinds

pork skin (or ~ 6 lbs skin-on pork belly)

salt +

avocado oil

Remove skin

If starting with pork skin, you can skip this step. If starting with pork belly with the skin on, cut the pork belly into 1 inch strips. Using kitchen shears or a sharp knife, cut the skin away from the fat, cutting as close to the skin as possible without cutting through the skin. 

Cut into bite sized pieces

Using kitchen shears or a sharp knife, cut the pork skin strips into bite sized pieces, either 1 x 1 inch strips or 1 x 2 inch strips.

Boil pork skins to soften them

Fill a large pot halfway with water. Add 1-2 teaspoons of salt and pork skins to the water. Bring to a boil. Let boil for 30 minutes, stirring occasionally. 

Stain water

Remove from the heat and pour the water off of the pork skins by straining it through a colander.

Remove excess fat

Once the pork skins are cool enough to handle, trim away any excess fat from the skin. Take a paring knife and scrap or slice the fat off the skin of each piece. It's okay if a little bit of the fat remains. These edges just might be a little softer and may not puff up as much. 

Scatter on a baking tray

Scatter the pork skins on a large baking sheet lined with parchment paper or foil. Sprinkle salt or desired seasoning. Toss to evenly coat. Then evenly space the pork skins on the tray so they don’t touch each other. Place them skin side up. 

Bake to dry out

Bake at 200 degrees for 4 hours. Once done baking, remove from the oven. This is a stopping point where you can store your dried pork skins overnight in an airtight container.

Heat oil

To fry, fill a large saucepan with 1-2 inches of avocado oil, lard or any other oil with a high smoke point. Heat oil to 350 degrees. 

Fry pork skins

Once oil is hot enough, gently drop in a few pork skins by lowering them into the hot oil with a slotted spoon. Gently stir to help separate the pork skins to keep them from sticking to each other. After a few seconds the pork skins will start to pop like popcorn corn and puff up into a crispy pork rind. Let them cook for 2-3 minutes, gently stirring to ensure they are cooked through and will remain crispy. Pulling them right after they puff will cause them to deflate a bit and they won’t be as crunchy. Once they are done cooking, remove them with a slotted spoon and transfer to a paper towel lined plate. Season again if needed. Repeat with remaining pork skins. 

https://www.youtube.com/watch?v=D1RSyMJYYXY

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Top 1 pork skins recipe recipes from across the web

The most viewed pork skins recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Pork Rinds

The most viewed pork skins recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine