Lady Rain works as a daytime stock trader and writes about crafts and hobbies. She likes travelling and making papercraft models.
Pork Rind and Pig Skin
Pork rind is pig skin. Commercially, pork rinds are sold in snack bags as deep fried cracklings, Porky Bits or Chicharrón). Crispy pork rind cracklings are great for picnics and parties.
Portions of pork belly are always available in the market. Occasionally they are available in the meat sections of supermarkets. However, pork belly have plenty of meat under the pork skin. You will have to find the pork skin without the meat to make the pork rind cracklings.
When you have bought the pork rind, give it a good scrub on the surface of the skin. If there are some meat or fat under the skin, you can leave them there. I prefer to cut away the meat and fat under the skin. Only the skin will give the most crunch. The meat and fat will not be as crunchy.
The basic ingredients are:
- 500 grams pork rind
- a pinch of salt
- a pinch of pepper
- half teaspoon garlic granules
- vegetable oil for frying
- a pot of boiling water
Preparing the Pork Rind
Place the pork rind in a pot and pour in enough hot water so that the pork rind is submerged in the pot of water.
Boil the pork rind for 30 minutes. The skin will softened and look a little translucent.
Remove the pork rind from the pot and discard the water.
Cut the rind into squares or strips or whichever way you prefer your pork cracklings to look like.
*Tip: The fat is easier to remove after the rind has been boiled. Now is the time to cut away the layer of fat if you don't want to eat it!
Put the rind pieces in a container and sprinkle salt, pepper and garlic over the them. Give them a good toss to mix with the ingredients.
The Dehydration Process
Arrange the rind pieces on a cooling wire over a baking tray. As it is winter now in my country, I put them in the oven to dry over very low heat, around 100-120 degrees Celsius for an hour. Turn off the oven but leave the door closed all the time. This will dehydrate the rind slowly. After a couple of hours, turn on the oven again for about 30 minutes. Repeat the process to dry the pork rind.
This process takes over one hour if the rind is very thin. If the meat and fat are still there, the drying process will be longer. But hey, the crispy pork cracklings are worth the effort and time if you can't find them in the shops! In summer, you can even let the pork rind dry under the hot sun for several days.
The rind pieces are ready to be deep fried when they look dry and are smaller in size.
Frying the Pork Rinds
Heat up some oil in a small saucepan. Make sure the oil is really hot when frying the rind.
Drop in a few pieces of rind at a time. The pieces of rind will start to expand and puff up when they are being fried.
The Pork Crackling is Ready!
Remove the crispy pork cracklings from the saucepan when they turn golden brown and are totally puffed up.
Let the cracklings cool on a plate lined with paper towel. The cooled pork rinds can be stored in an airtight container for about a week.
Ways to Serve Crispy Pork Cracklings
- Afternoon snacks
- Midnight snacks (hmm...)
- As a side dish
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Another version of Pork Cracklings
© 2014 lady rain
lady rain (author) from Australia on February 11, 2015:
aesta1, having some pork rind cracklings as an occasional treat should be alright :)
Mary Norton from Ontario, Canada on February 10, 2015:
I just finished a pack of this. I know it is not good for me but I just can't stop myself.
lady rain (author) from Australia on August 15, 2014:
oldiesmusic, thanks for the health tip. I always chuck out most of the fat under the rind so the cracklings should be a lot more healthier ;)
oldiesmusic from United States on August 14, 2014:
Remember to eat in moderation though... but this is really good. Just eat chicharon as kind of a special treat. :D
Rose Clearfield from Milwaukee, Wisconsin on August 14, 2014:
Yum! How fun to make this classic snack at home. Thanks for the detailed recipe.
peachy from Home Sweet Home on August 14, 2014:
i love pork cracklings but can't ear too much, high in fats
Hezekiah from Japan on August 14, 2014:
How, such a great tutorial there. You can't really get these here where I live in this country so it would be nice to try to make some.
Paul Edmondson from Burlingame, CA on August 13, 2014:
I'd love to give one a taste!
oldiesmusic from United States on August 13, 2014:
I've tasted that one time... although chicharon is bad, it's also good! I loved that crackling crunchy pork skin and fat (I had even eaten one with some of the pork meat too) I miss this one. Thanks for sharing your recipe!