Pork rinds, also known as chicharrones, are not only a favorite keto snack but are also incredibly tasty. While store-bought pork rinds are great, there’s something special about making them at home. Recently, I had the pleasure of trying homemade chicharrones at a restaurant in Mexico, and they were absolutely incredible. This experience inspired me to experiment and create my own recipe for pork rinds. Surprisingly, it turned out to be much easier than I expected. Today, I’m excited to share with you how to make pork rinds from scratch!
What Are Pork Rinds?
Pork rinds are a crispy and flavorful keto snack made from the skin of a pig. You can find them in grocery or convenience stores, usually in the snack foods section. However, homemade pork rinds have a unique texture and taste, far superior to their store-bought counterparts. To achieve that perfect crunch, the skin is dried, deep-fried, and puffed up. They offer a similar experience to potato chips but with more protein and fewer carbs!
Ingredients You’ll Need
To make this delicious zero-carb snack, you only need a few ingredients. Let’s take a look at what you’ll need:
- Pork Skin: Make sure to get the exterior skin only, trimmed of any excess meat and fat. If you can’t find pork skin on its own, you can buy pork belly and trim off the skin to use in this recipe.
- Sea Salt: The best basic seasoning for chicharrones. Kosher salt is also a good alternative.
- Avocado Oil: Used for deep frying, resulting in an airy and crispy end product.
How to Make Pork Rinds
Making pork rinds is a straightforward process. Here’s a step-by-step guide to help you out:
- Prepare the pan: Preheat the oven and line a baking sheet with parchment paper.
- Cut the pork skin: Trim any excess lard off the pork skin and cut it into bite-sized pieces.
- Bake: Arrange the skin pieces in a single layer on the baking sheet and bake until dried, crispy, and golden. Remove and drain any remaining fat from the rinds on paper towels.
- Fry: Heat about 2 inches of oil in a large pot or saucepan to 350 degrees F. Fry the pork skins in small batches until they become puffy. Remove with a slotted spoon and drain again. Repeat with the remaining rinds.
Flavor Variations
If you prefer flavored pork rinds, you can try these seasoning variations:
- Cajun: Toss in your favorite cajun seasoning or make your own homemade version.
- Ranch: Sprinkle homemade ranch seasoning on the chicharrones.
- Cinnamon Sugar: Add equal amounts of cinnamon and sugar alternative (or sugar) to coat the rinds.
- BBQ: Create a seasoning mixture with smoked paprika, garlic powder, onion powder, sea salt, chili powder, cayenne pepper, and Besti sweetener. Toss the pork rinds in this flavorful blend.
- Cheesy: Toss in cheddar cheese powder for a delightful cheesy twist.
- Simple Spices: Use any spices you have in your pantry, such as paprika, garlic powder, or onion powder.
Storage Instructions
Store your homemade pork rinds in an airtight container in the pantry for up to 3 days or in a zip-top bag in the refrigerator for up to 2 weeks. Always allow them to come to room temperature before serving.
Frequently Asked Questions
If you’re new to chicharrones, you may have a few questions. Here are some common ones:
What Do Pork Rinds Taste Like?
Chicharrones have a light pork flavor and a delightfully crispy texture. They taste fantastic seasoned with just salt, but you can get creative with different seasonings.
What Is The Difference Between Pork Rinds, Chicharrones, and Cracklins?
Pork rinds and chicharrones are essentially the same thing, with no difference in the cooking process. However, pork cracklings typically have a meatier texture as they contain some fat.
Final Thoughts
Homemade pork rinds are a delicious and keto-friendly snack that you can easily make at home. They offer a satisfying crunch and can be enjoyed plain or with various seasonings. Get creative and experiment with different flavors to find your favorite. So why not give it a try? And remember, for more tasty recipes and inspiration, visit Hook’d Up Bar and Grill.