📝 About This Recipe
Experience the ultimate crunch of the American South with these light, airy, and deeply savory pork rinds. This recipe transforms humble pork skin into 'white gold' through a traditional multi-day process of rendering, dehydrating, and flash-frying. Seasoned with a signature BBQ dry rub featuring smoked paprika and a hint of brown sugar, these are a staple of regional BBQ pits from the Carolinas to Texas.
🥗 Ingredients
The Pork
- 2 pounds Fresh Pork Skin (unprocessed, with fat attached; sourced from a butcher)
- 4 quarts Water (for boiling)
- 2 tablespoons Kosher Salt (for the boiling water)
The Pitmaster's Dry Rub
- 2 tablespoons Smoked Paprika (sweet Spanish style)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Celery Salt
Frying Medium
- 2 quarts Lard or Peanut Oil (high smoke point is essential)
👨🍳 Instructions
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1
Begin by cleaning the pork skin. Use a sharp knife to scrape off any excess hair or impurities from the surface.
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2
Place the skins in a large pot of salted boiling water. Simmer for 60 to 90 minutes until the skin is tender and can be easily pierced with a fork.
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3
Remove the skins from the water and let them cool slightly on a wire rack. While still warm, use a spoon or a dull knife to scrape away every bit of the soft white fat from the underside of the skin until only the translucent skin remains.
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4
Cut the cleaned skins into 1-inch squares or strips. Keep in mind they will expand significantly when fried.
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5
Dehydration Phase: Arrange the pieces in a single layer on a parchment-lined baking sheet. Place in an oven set to its lowest temperature (usually 150°F-170°F) for 8 to 10 hours, or use a food dehydrator.
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6
The skins are ready for frying when they are completely hard, brittle, and look like dark amber glass shards. Ensure there is no moisture left.
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7
In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne, black pepper, and celery salt to create the BBQ dust.
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8
Heat 2-3 inches of lard or peanut oil in a heavy-bottomed Dutch oven to exactly 375°F (190°C). Use a deep-fry thermometer to monitor the temperature closely.
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9
Working in very small batches (3-4 pieces at a time), carefully drop the dried skins into the hot oil. They should puff up almost instantly, within 10-20 seconds.
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10
Use a slotted spoon or spider skimmer to gently push them under the oil so they expand evenly. They are done when they stop sizzling and are light and airy.
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11
Remove the rinds immediately and drain them on a paper towel-lined tray.
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12
While the rinds are still hot and glistening with oil, toss them generously with the prepared BBQ dry rub. The heat helps the seasoning adhere to the nooks and crannies.
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13
Allow to cool for 5 minutes to reach maximum crispness before serving.
💡 Chef's Tips
Scraping the fat is the most important step; any leftover fat will prevent the skin from dehydrating properly and puffing up. If you don't have a dehydrator, leaving the skins in the oven overnight with just the pilot light or 'warm' setting works perfectly. Store finished pork rinds in an airtight container or a vacuum-sealed bag to prevent them from becoming chewy due to humidity. Always fry in small batches; adding too many at once drops the oil temperature and results in greasy, hard rinds.
🍽️ Serving Suggestions
Serve alongside a cold glass of sweet tea or a crisp American lager. Pair with a side of pimento cheese for the ultimate Southern dipping experience. Use them as a gluten-free 'cracker' for smoked pulled pork or brisket. Drizzle with a little bit of hot honey for a sweet and spicy kick.