Homemade Pork Rinds

by KetoFocus.com

Best homemade chicharrones recipe

4.9 Stars (7 Reviews) 11 Comments

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

A pile of light, crispy fried pork skins on a plate.

An enameled bowl with freshly fried pork rinds and a couple of pork rinds on the counter.

Close up of three pork rinds to show how light, airy and crispy they are.

300 Mins

Nutrition Facts

Servings

Calories

Fat

Protein

Net Carb

Total Carbs

If you’re less than impressed with the rancid and stale store-bought pork rinds, then this recipe will become a new favorite! There are a few special steps to this recipe, like boiling the skins, that keep them light and airy, not rock hard like some homemade recipes turn out.

A mini fry basket filled with pork rinds and some scattered around next to a pinch bowl of salt.

By taking an extra step to remove the excess fat on the skin, you’ll watch them puff up like popcorn in the oil for a seriously light and airy crunch.

Pork rinds are the perfect chip replacement whether you are on a low carb diet or just eat normally. They easily sub in for tortilla chips to snack on alone or scoop up a hefty portion of million-dollar dip or 7-layer dip. Plus, if you have leftovers that you want to use up, these crunchy pork chicharrones can be pulverized to make “breadcrumbs”. Use them to coat chicken for crispy chicken tenders or to get crunchy, gooey fried mozzarella sticks. A pork panko breading adds unique flavor to pickle chips cooked in the air fryer.

Perfectly fried chicharrones in a bowl on a wooden board with coarse salt nearby.

What are chicharrones

Chicharrones or pork rinds are boiled, seasoned, dried, and deep-fried pork skins. The result is a crispy and savory snack that can easily be eaten alone, dipped into your favorite dips, or crunched up and used as keto breadcrumbs. They’re the perfect high protein snack food!

Table of Contents [ click to toggle ]

How to make pork rinds
Recipe Details
Similar recipes others love
What’s the difference between pork rinds and chicharrones
Tips for making perfect homemade pork rinds
Where to buy pork skin
Best oils to fry pig skins
Seasoning
Quality store bought pork rinds
Storage information
FAQs
Nutrition information: facts & macronutrients

How to make pork rinds

It’s not difficult to make your own pork rinds. Each step is relatively simple to do. The overall process just requires time.

Remove the pork skin. If starting with skin-on pork belly, detach the pork skin from the fat using kitchen shears or a sharp knife. Try to remove as much of the fat possible, cutting close to the skin.
Cut into pieces using kitchen scissors or a knife. Don’t have to get to precise with the sizing: 1 x 1- inch squares or 1 x 2-inch strips are fine.
Boil the pork skins in salty water for 30 minutes to soften the collagen in the skin. Then strain off water.
Trim away excess fat from the pig skin. Fat should easily cut or slide off now that it has melted in the boiling water.
Season and dry pork skin pieces in a 200 degree oven for 4 hours.
Fry in lard or an oil with a high smoke point for 2-3 minutes.
Season again.

Pork Rinds Recipe Video

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Pork Rinds Ingredients

1-2 lbs pork skin (or ~ 6 lbs skin-on pork belly)
1-2 teaspoons salt + more for seasoning
avocado oil or lard for frying

Homemade Pork Rinds Directions

STEP

1

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.

Quick Tip
A little bit of the fat will remain attached to the pork skin. This will come off during the boiling step.
STEP

2

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.
STEP

3

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.

Quick Tip
You will notice some of the fat that was attached to the pork skin begin to melt off. Boiling the pork skins helps to soften the collagen so they aren’t so hard when you bite into them.
STEP

4

Stain water

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

5

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.

Quick Tip
Boiling the pork skins doesn’t always remove all of the fat but it makes it easy to remove.
STEP

6

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.
STEP

7

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.

Quick Tip
Slowly baking at a low heat will help to dry the skins and release more fat or oils locked into the skins. Fats and oils will cause the pork rinds to not puff fully or get crunchy and crispy.
STEP

8

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.
STEP

9

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.

Quick Tip
Store in a plastic or paper bag at room temperature.

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Close up of a fried pork rind puffed up.

What’s the difference between pork rinds and chicharrones

Chicharrones can be made from any animal skin and often have a very small amount of fat left on them, while pork rinds are only made from pork skin. In the US, most Chicharrones are made from pork skin, making the two seem almost interchangeable.

Cracklins are also part of the pork rind and chicharrones group of snack foods and are very similar with just one subtle difference. While pork rinds include just the skin, with no fat attached, cracklins have a layer of fat left on the skin, so the texture is slightly chewier and meatier than pork rinds.

Tips for making perfect homemade pork rinds

During the first step, cut as close to the skin as possible without cutting through the skin. It’s okay if a little bit of fat is still attached since it will come off when boiled. If there’s still fat attached after boiling, it will be easier to remove by scraping it off with a paring knife.
Boiling the pig skins will help to soften the collagen in the skin making the pork rinds easier on the teeth to bite. Some recipes don’t require boiling; however, they tend to be hard to bite through and may chip your tooth.
Slowly baking at low heat will help to dry the skins and release more fat or oils locked into the skins. Fats and oils will cause your pork rinds to not puffy up as much and not get crunchy and crispy.
Err on the side of frying longer rather than shorter. Pulling the pork skins out of the oil right after they puff will cause them to deflate a bit, and they won’t be as crunchy. Two to three minutes is usually enough time for them to be puffed up and cooked through, but keep your eye on them.

Crunchy pork skins on a table next to two small baskets with filled with more pork rinds.

Where to buy pork skin

Pork skin can easily be found at your local Asian and Mexican markets. If you don’t have access to those, you can also buy them online from Rancho Llano Seco, J&J Packing Co, and Chehallis Valley Farms.

Another option is to find pork belly with skin on. Sometimes you can find this at your local grocery store but you can purchase online with retailers like Wild Fork Foods. The benefit is using skin-on pork belly is that you can make pork rinds and use the pork belly to make another appetizer or dish, like spicy pork belly bites.

Best oils to fry pig skins

To fry pork skins you can use any oil with a high smoke point. This means that the oil can withstand high heat without breaking down and causing a burnt, rancid flavor to infuse your food.

When deep frying, oil typically reaches a high temperature, anywhere from 325 to 375 degrees Fahrenheit.

Oils that can be used to fry pork skins include:

Avocado oil
Light olive oil
Peanut oil
Lard or rendered pork fat (if you’re using the skin-on pork belly for your pork rinds, render the fat to fry your pork rinds!)

Homemade pork rinds on a table next to a bowl of them on a wood board.

Seasoning

While this recipe uses basic salt for seasoning, you can flavor your pork rinds in so many ways!

Try some of these other seasonings:

Chili powder
Cajun seasoning
White cheddar
Garlic and onion powder
BBQ seasoning
Lemon pepper
Salt & vinegar powder

Quality store bought pork rinds

While this recipe is a fantastic option, you might not always have the time to make pork rinds to satisfy your craving! Luckily, there are a few high-quality keto-friendly choices available to purchase. These don’t include added sugars or questionable oils.

Storage information

Once the pork rinds are cooked and cooled, you can store them in a paper bag or an airtight container wrapped in paper towels at room temperature for 3 days. The paper towel will help absorb any moisture, keeping them as crunchy as possible.

Homemade Pork Rinds: FAQS

What are pork rinds made of?

Pork rinds are made from pork skin that has been boiled to render out the fat, dehydrated to remove moisture, and then deep fried until they become crispy.

What do pork rinds taste like?

Pork rinds have a salty, crispy texture with a subtle pork flavor. They are versatile and can absorb a variety of seasonings, allowing for flavors such as BBQ, chili lime, white cheddar, and spicy to be added.

How many carbs are in pork rinds?

Pork rinds contain zero carbohydrates unless sugar is added during the flavoring process. They are primarily composed of fat and protein.

Can I use a different type of fat for frying pork rinds besides avocado oil or lard?

Yes, you can use other high-heat oils such as vegetable oil or peanut oil for frying pork rinds, but avocado oil and lard are preferred for their flavor and high smoke points.

How should I store leftover pork rinds?

Store leftover pork rinds in an airtight container at room temperature to maintain their crispiness. Avoid refrigeration as it can introduce moisture and make them soggy.

Nutritional information & Macros

Amount Per Serving
Calories	80
Fat	5g
Protein	8g
Total Carbs	0g
Net Carbs	0g

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