I love pork rinds, but I rarely buy them because it's hard to find good quality products in the stores.
Sometimes, when I really want to eat them, I order raw pork skin from my trusted butcher, who sells only organic, pasture raised pork products. The price is not an issue because it's really cheap but the process is time consuming. It's worth the investment though, because the result is always fantastic.
I've tried different methods in the past, sometimes succeeded, other times failed. This recipe below is always a big success. My family and me love these amazing perfect home-made pork rinds.
1 kg pork skin
Clean the skin, dry it well with a kitchen paper. Cut into bigger pieces with scissors.
Rub it with coarse salt, put on a tray and place in the fridge, uncovered for 8-12 hours or longer.
Take from the fridge, remove all excess salt and dry well with the help of a kitchen paper. Don’t use water! It is important not to make the skin wet.
Preheat the oven to 120°C, fan and bottom heat function.
Put the skin pieces on 2-3 baking trays and soften in the oven for 2-3 hours.
Take from the oven and discard all excess fat. Use this fat later for cooking.
Switch the oven to 230°C grill function.
Cut the skin into small cubes. Fry in the oven in smaller portions under the grill for about 10-15 minutes until all puffed up and perfectly crispy. Don’t grill them too long to avoid burning. Repeat until you’ve grilled all the skin. This method is a guarantee to get perfectly crispy and delicious chips.
You can also make the grilling in the air fryer at 205 °C for 10-12 minutes, until crispy.
In theory this amount makes many servings, but you need to be careful not to overeat them. They are delicious!
Nutritional values per 100 g: 544 cal; 32 g fat; 0 g carbohydrates; 66 g protein