| Level: | Intermediate |
| Total: | 2 days 3 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 1 ounce pork rind per person |
| Level: | Intermediate |
| Total: | 2 days 3 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 1 ounce pork rind per person |
Ingredients
- 3 pounds raw pork skin
- Grapeseed oil or other neutral-flavored oil, for frying
- Chile Lime Salt, for serving, recipe follows
- 1 cup kosher salt
- 4 tablespoons lime juice
- 2 tablespoons Korean chile flakes
- 1/2 tablespoon Cajun blackening seasoning
- 1/4 teaspoon cayenne pepper
- Zest from 4 limes
Instructions
- Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
- Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
- Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It’s important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
- Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt.
- Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 361 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 46 mg |
| Sodium | 884 mg |
| Serving Size | 1 of 28 servings |
| Calories | 361 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 30 g |
| Cholesterol | 46 mg |
| Sodium | 884 mg |
Reviews
These rinds are done perfectly. The boiling, chilling, dehydrating,then frying them is one “correct” way of preparing them. There are many ways to do them. Some are scraped, some are not. Some are just simply fried low and slow, which makes them very hard and crunchy. Some have baking soda used in the preparation process. A lot of them are served plain, with only salt as a seasoning. Some have a mild Barbeque flavor, others fiery hot.
The video doesnt work…how we can watch it?
No self respecting Cajun scrapes the fat off then cooks Cracklins in a food dehydrator. You leave the fat on and cook them in pork lard for several hours, stirring them with a boat paddle.
While the Rinds looked tasty, I’m much more interested in the tot recipe. What was added to the egg binder? Worcestershire?
Boil for 2hr in 4in. of water.
these are not the instructions according to the actual tv program.. it was said to dehydrate the rinds for 26.5 hours……….but first to to simmer them with water up to 4 hours.. what is correct?