Homemade Pork Rinds

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.

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!)

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.

• Epic Pork Rinds
• 4505 Chicharrones
• Pork King Good Chicharrones

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.