How do you make pork rinds?
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.
- Do you buy pig skin from a butcher?
- Is there a special type you need?
- How do you judge pig skin quality?
- I'm assuming they're deep fried, does the oil matter?
- Are they a difficult thing to make in your home?
Best Answer
Funnily enough I made some of these just a week ago. They're not at all difficult to make and you can use any rind, which your butcher should be able to supply.
Depending on your health considerations, you can oven cook them or you can part oven cook part fry.
Oven cook method:
- Cut the rinds into 4 by 4cm pieces
- Place in a pan of boiling water for 10 minutes
- allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours
- Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven
- Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
- Let them cool and add more seasoning, if needed.
The Oven/Fry method
- Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
- Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
- Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
- Remove form the oven and cut into 4 by 4cm strips
- In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they 'puff' up around 2 to 3 minutes.
- Remove and let the oil be taken-up by paper towel. Season and you're good to go.
I tried both methods and I preferred the second, something about frying them just 'felt' right :)
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How is pork rinds made?
Pork rinds are made by boiling, drying, and then deep-frying the skin of a pig until it's puffy and crispy. The pigskins used to make pork rinds are an edible byproduct of pork processing.What part of the pig is used to make pork rinds?
Pork rinds are made from pork skins. The fresh pork skins are sliced, then boiled or slow-cooked. This reduces the pork skins to about one-fourth of their original size.How are store bought pork rinds made?
Pork rinds are made by simmering pig skin in water until much of the fat has rendered (or melted away) and the skin has shrunk to a fraction of its original size. Next, the pig skin is cut into small pieces known as \u201cpellets,\u201d which are then chilled so that any additional pork fat can solidify.How are bagged pork rinds made?
But how are they made? In general, the first step in the process is simmering the pork skin in boiling water. They're divided up into bite-size pieces known as "pellets." These pellets are chilled for at least four hours, allowing the fat to solidify. This fat is then removed and discarded.More answers regarding how do you make pork rinds?
Answer 2
Typically the "raw" rind is referred to as a "pellet", so you need to Google "pork rind pellets" to find sellers.
Warning: they tend to come in huge bags, so unless you want to experience death by 65lb bag of pork-rind-pellets, go in with some friends.
Answer 3
You can buy the pig skin from a butcher, any kind will do, even if they still have some fat or meat attached. The way we make them is you buy pork lard from the store and you heat it up, add a lot of salt, or to taste. Fry the pork skin until they look like the ones in the potato chip isle, pretty much just eyeball it. Also, you can add water to the fat, together with some onions and garlic too. Then, add the skins and ears, snout, what ever you got, throw some pork meat in there too, and boil them till they're soft and fully cooked. Add a can of coke to caramelize it, and strain it and it's done . Both ways are good, just take some practice to get them how you like them. Oh, and stir them a lot so they don't stick to the pan. We make them in a large cazo on a burner outside. Cook on high flame
Answer 4
boil, scrape the fat..dry it for 0ne week then fry it
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