How to Make Pork Skins: A Comprehensive Guide to Crispy, Crunchy Chicharrones

Pork skins, also known as chicharrones, are a delectable and versatile snack that can be enjoyed on their own or incorporated into various dishes. Making pork skins at home is a simple and rewarding process that yields crispy, crunchy treats that rival store-bought versions. This comprehensive guide will provide you with step-by-step instructions, expert tips, and troubleshooting advice to help you create the perfect pork skins every time.

Ingredients

The key to making delicious pork skins lies in using high-quality ingredients. Here’s what you’ll need:

• 1-2 lbs pork skin (or ~ 6 lbs skin-on pork belly)
• 1-2 teaspoons salt + more for seasoning
• Avocado oil or lard for frying

Step-by-Step Instructions

Step 1: Remove the Skin

If starting with pork skin, you can skip this step. If starting with pork belly with the skin on, cut the pork belly into 1-inch strips. Using kitchen shears or a sharp knife, cut the skin away from the fat, cutting as close to the skin as possible without cutting through the skin.

Step 2: Cut into Bite-Sized Pieces

Using kitchen shears or a sharp knife, cut the pork skin strips into bite-sized pieces, either 1 x 1-inch strips or 1 x 2-inch strips.

Step 3: Boil Pork Skins to Soften Them

Fill a large pot halfway with water. Add 1-2 teaspoons of salt and pork skins to the water. Bring to a boil. Let boil for 30 minutes, stirring occasionally.

Step 4: Strain Water

Remove from the heat and pour the water off of the pork skins by straining it through a colander.

Step 5: Remove Excess Fat

Once the pork skins are cool enough to handle, trim away any excess fat from the skin. Take a paring knife and scrap or slice the fat off the skin of each piece. It’s okay if a little bit of the fat remains.

Step 6: Scatter on a Baking Tray

Scatter the pork skins on a large baking sheet lined with parchment paper or foil. Sprinkle salt or desired seasoning. Toss to evenly coat. Then evenly space the pork skins on the tray so they don’t touch each other. Place them skin side up.

Step 7: Bake to Dry Out

Bake at 200 degrees for 4 hours. Once done baking, remove from the oven. This is a stopping point where you can store your dried pork skins overnight in an airtight container.

Step 8: Heat Oil

To fry, fill a large saucepan with 1-2 inches of avocado oil, lard, or any other oil with a high smoke point. Heat oil to 350 degrees.

Step 9: Fry Pork Skins

Once oil is hot enough, gently drop in a few pork skins by lowering them into the hot oil with a slotted spoon. Gently stir to help separate the pork skins to keep them from sticking to each other. After a few seconds, the pork skins will start to pop like popcorn corn and puff up into a crispy pork rind. Let them cook for 2-3 minutes, gently stirring to ensure they are cooked through and will remain crispy. Pulling them right after they puff will cause them to deflate a bit, and they won’t be as crunchy. Once they are done cooking, remove them with a slotted spoon and transfer to a paper towel-lined plate. Season again if needed. Repeat with remaining pork skins.

Expert Tips

• 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.

Troubleshooting

• My pork skins are too tough. If your pork skins are too tough, it’s likely because they were not boiled for long enough. Boiling the skins helps to soften the collagen, making them easier to chew.
• My pork skins are not crispy. If your pork skins are not crispy, it’s likely because they were not fried at a high enough temperature or for long enough. Frying the skins at a high temperature will help to create a crispy exterior.
• My pork skins are greasy. If your pork skins are greasy, it’s likely because they were not drained properly after frying. Be sure to drain the skins on paper towels before eating them.

Making pork skins at home is a simple and rewarding process that yields crispy, crunchy treats that rival store-bought versions. By following these step-by-step instructions, expert tips, and troubleshooting advice, you can create the perfect pork skins every time. Enjoy these delicious and versatile snacks on their own or incorporate them into your favorite dishes.