Fried pork skin – also known pork rinds – is a more and more popular snack because of its wide variety of flavors, its pleasant crunchiness, and its health nutritious facts. This snack is not only so good on its own, but also a good pair with beers or a good side dish for other food.
Pork rinds are usually made in massive quantity by big companies as it is rather time-consuming in the steps of making them. However, it doesn’t mean we can’t make them at home. This post will explore the steps to make crispy and spicy fried pork skin with garlic and chilies at home.
- 1 Fried Pork Skin with Garlic and Chilies | Pork Rinds Recipe
Fried Pork Skin with Garlic and Chilies | Pork Rinds Recipe
- Prep Time: At least 5 hours
- Cook Time: 30 minutes
- Total Time: 59 minute
- Category: How to Cook, Snacks
- Method: Frying
- 300g pork skin
- 1 teaspoon of chili powder
- Half a fresh chili
- 6 cloves of garlic
- 2 teaspoon of sugar
- 2 teaspoons of shrimp salt or salt
- Shallots and/or ginger
- 2 tablespoons of vinegar
- Cooking oil
For this fried pork skin recipe, you should pick thick pork skin. Why? Because the thicker the skin is, the crispier it becomes after frying.
1. Washing the pork skin
- Normally, pork skin sold at markets or butcher shops has been removed of fat layer under the skin. If some of the fat layer is still on, you should slice it off the pork skin. You can do this before you wash the pork skin or after you simmer it. Perhaps, the latter is easier.
- Place the pork skin in a big bowl or basin and put in some salt and vinegar.
- Turn and squeeze the pork skin in your hand many times to make it clean.
- Wash the pork skin with water several times and let it drain from water.
2. Simmering and cutting the pork skin
- Boil an amount of water, which is enough for the pork skin you prepared, in a pot or a saucepan with a lid.
- Place the pork skin, shallots and vinegar into the boiling water and close the lid. You can use ginger instead of shallots or both. This will help remove the distinctive smell of the pork skin.
- Simmer the pork skin for 10 to 15 minutes depending on the thickness of the skin, or until a chopstick can easily go through the skin without much pressure from your hand.
- Take the pork skin off the boiling water to a big bowl of cool water to cool it down and also help maintain good color of the skin.
- Check and remove all the remaining hair or fat sticking to the skin for the best result of fried pork skin.
- Cut the pork skin into pieces of 3 to 4 cm2, or to the size that suits your taste. Then let them drain further before you season them.
3. Seasoning and drying the pork skin pieces
- Place the pork skin pieces in a mixing bowl and season them with chili powder, sugar and salt.
- Let the seasoned pork skin pieces stand for 15 to 20 minutes for them to absorb the seasoning. In fact, you can also season the pork skin after frying. Either way is okay.
- Place the pork skin pieces onto a tray – a metal tray is better – with skin surface facing up. Don’t overlap the pieces.
- Sun-dry the pork skin pieces for 2 days, or oven-dry them under low heat for 3 to 5 hours to remove as much moisture and fat from them as possible.
4. Deep frying the pork skin pieces to make pork rinds
- Heat a substantial amount of cooking oil in a pot until the oil is really hot.
- Put the dried pork skin pieces into the pot. They will settle at first so you need to stir them so that they don’t stick to the bottom of the pot and get burnt.
- Make sure the pork skin pieces are deep in the oil until they entirely puff up. The crispiness of this snack relies on this frying step.
- When they fully puff up we have the pork rinds. Remove the pork rinds from the oil and move to the final step.
5. Seasoning the pork rinds further with chopped chilies and garlic
- Finely chop the garlic and thinly slice the fresh chili. Do this while you are simmering the pork skin.
- In a frying pan, heat a small amount of cooking oil – or butter to have a better flavor, then place the chili and garlic into the oil.
- Fry chili and garlic until the garlic starts turning golden, then turn down the heat. If you didn’t season the pork skin at step 3, you do it now by putting all the seasoning substances into the frying pan. Then put all the pork rinds into the pan.
- Mix them constantly until chili and garlic scatter all over the pork rinds.
- Turn off the heat and let the pork rinds cool completely.
- Store the pork rinds in an airtight container to keep their crispiness longer.
Keywords: fried pork skin, pork rinds, pork rinds howto