How to Make Pork Rinds (Chicharrones) at Home

Pork rinds, also known as chicharrones, are a crispy, savory snack loved by many around the world. These deliciously crunchy bites are made from fried pork skin and have been a favorite in different cultures, from Latin America to the Southern United States. While you can easily find pre-packaged pork rinds at the store, making them at home allows you to control the ingredients, flavors, and overall quality.

Homemade pork rinds are fresher, more flavorful, and free from artificial preservatives. Plus, they’re a fantastic low-carb, high-protein snack, making them popular among those following keto and paleo diets. If you’ve ever wondered how to make pork rinds at home, this guide will walk you through the entire process—from choosing the right pork skin to seasoning and storing them properly.

Ingredients & Equipment

Ingredients:

To make the perfect pork rinds, you’ll need the following ingredients:

• Pork skin (fresh from a butcher or leftover from pork belly trimming)
• Salt (for flavor and to help draw out moisture)
• Water (for boiling the pork skin)
• Cooking oil or lard (for frying)
• Seasonings of choice, such as:
  • Paprika
  • Cayenne pepper
  • Garlic powder
  • Onion powder
  • Black pepper
  • BBQ seasoning
  • Cheese powder

Equipment:

• Sharp knife (for cutting the pork skin)
• Cutting board
• Large pot (for boiling)
• Baking sheet (for drying the pork skin)
• Wire rack (to allow air circulation while drying)
• Deep fryer or large skillet (for frying)
• Paper towels (for draining excess oil)

Preparing the Pork Skin

The first step in making pork rinds is properly preparing the pork skin.

Step 1: Choose the Right Pork Skin

You can either get pre-cut pork skin from your butcher or save the skin from pork belly or shoulder. Fresh pork skin with some fat attached is ideal, but you’ll need to remove most of the fat for the crispiest results.

Step 2: Boil the Pork Skin

• Fill a large pot with water and bring it to a boil.
• Add the pork skin and cook for about 45 minutes to 1 hour. This step softens the skin and makes it easier to remove excess fat.
• Drain and let it cool slightly.

Step 3: Remove Excess Fat

• Using a sharp knife, scrape off as much fat as possible from the underside of the skin. This helps in achieving an ultra-crispy texture.
• Cut the skin into small bite-sized pieces or strips.

Drying the Pork Skin

Drying is a crucial step in making pork rinds because it removes moisture and ensures they puff up properly when fried.

Oven Drying Method:

• Preheat your oven to 200°F (93°C).
• Place the pork skin pieces on a wire rack set over a baking sheet.
• Let them dry for 6 to 8 hours or until they become hard and brittle.

Air Drying Method:

• If you prefer, you can let the pork skin air dry by placing it in a cool, dry place for 24 to 48 hours.

Tip: The drier the pork skin, the better it will puff up during frying.

Frying the Pork Rinds

Now that your pork skin is completely dried, it’s time to fry it to achieve that irresistible crunch.

Step 1: Heat the Oil

• Pour a generous amount of oil or lard into a deep fryer or a heavy-bottomed skillet.
• Heat the oil to 375°F (190°C). Maintaining the right temperature is essential for proper puffing.

Step 2: Fry the Pork Skin

• Carefully drop a few pieces of dried pork skin into the hot oil.
• Fry for 30 to 60 seconds or until they puff up and become golden brown.
• Use a slotted spoon to remove them from the oil.

Step 3: Drain the Excess Oil

• Transfer the fried pork rinds to a plate lined with paper towels.
• Let them cool slightly before seasoning.

Seasoning & Storing

Step 1: Season While Hot

As soon as the pork rinds are out of the fryer, sprinkle them with your favorite seasonings. Some popular choices include:

• Classic salt
• Spicy cayenne and paprika
• Cheesy seasoning
• Garlic and onion powder mix
• Smoky BBQ blend

Step 2: Store Properly

To keep your pork rinds crispy, store them in an airtight container or resealable bag. They can last up to a week at room temperature.

Serving Ideas

Pork rinds are incredibly versatile. Here are some ways to enjoy them:

As a Snack:

• Eat them plain or with a dip like guacamole, salsa, or sour cream.

As a Low-Carb Substitute:

• Use them as a crunchy topping for salads.
• Replace breadcrumbs with crushed pork rinds for keto-friendly breading on meats.

In Recipes:

• Crush them and use them to coat fried chicken, fish, or pork chops.
• Add them to soups for an extra crunch.

Troubleshooting & Tips

Why Didn’t My Pork Rinds Puff Up?

• The pork skin wasn’t dried enough. Ensure they’re completely dry before frying.
• The oil temperature was too low. Keep it at 375°F (190°C).

How Do I Get the Crispiest Texture?

• Remove as much fat as possible before drying.
• Fry in small batches to avoid overcrowding.

How Long Can I Store Homemade Pork Rinds?

• When stored in an airtight container, they can last 5 to 7 days at room temperature.

Conclusion

Making pork rinds at home is a fun and rewarding process that results in a snack far superior to store-bought versions. With just a few simple steps—boiling, drying, frying, and seasoning—you can create crispy, flavorful pork rinds tailored to your taste preferences.

Whether you enjoy them as a crunchy snack, a low-carb alternative to chips, or as a topping for your favorite dishes, homemade pork rinds are sure to satisfy your cravings. So, why not give it a try? Grab some pork skin, fire up your fryer, and enjoy the crispy goodness of homemade chicharrones.