Crispy Fried Pork Skin
Twice-cooked pork skin turns impossibly crackly and light with this two-stage method.
Dietary
Keto, Wheat free, Dairy free, Nut free
Pork skin is first boiled and dried until brittle, then fried at high heat until it puffs into airy, crunchy chicharrones. The process takes patience, but the payoff is a crisp, salty snack that beats store-bought versions. Serve with vinegar dipping sauce or a squeeze of lime for a bar snack or party appetizer.
Ingredients
- 2 pounds raw pork skin, cleaned and scraped of excess fat
- 8 cups water
- 2 tablespoons salt, divided
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 cups vegetable oil, for frying
- 1 teaspoon ground black pepper
- 0 vinegar dipping sauce, for serving
Method
-
Place the pork skin in a large stock pot with the water, 1 tablespoon salt, garlic, and bay leaves.
-
Bring to a boil over high heat, then reduce to a simmer and cook until the skin is tender and can be pierced easily with a fork.
-
Drain the pork skin and let it cool slightly, then scrape away any remaining fat from the underside with a spoon or knife.
-
Cut the skin into 2-inch by 1-inch strips.
-
Arrange the strips in a single layer on a wire rack set over a baking sheet and refrigerate uncovered until completely dry and slightly translucent.
-
Alternatively, dry the strips in a 200°F oven, turning occasionally, until hard and brittle.
-
Heat the vegetable oil in a large stock pot or Dutch oven to 250°F over medium heat.
-
Add the dried pork skin strips in batches and fry gently until they shrink and harden, about 10 minutes.
-
Remove the strips with a slotted spoon and let them rest on a paper towel-lined tray for at least 15 minutes.
-
Increase the oil temperature to 375°F.
-
Fry the rested strips again in batches until they puff up fully and turn golden and crisp, about 1 to 2 minutes per batch.
-
Transfer the fried pork skin to a paper towel-lined tray to drain.
-
Season immediately with the remaining salt and black pepper while still hot.
-
Serve warm with vinegar dipping sauce.
Related recipes
Rate this recipe
Crispy Fried Pork Skin
Pork skin is first boiled and dried until brittle, then fried at high heat until it puffs into airy, crunchy chicharrones. The process takes patience, but the payoff is a crisp, salty snack that beats store-bought versions. Serve with vinegar dipping sauce or a squeeze of lime for a bar snack or party appetizer.
9 hr 6 servings 310 cal
Ingredients
- 2 pounds raw pork skin, cleaned and scraped of excess fat
- 8 cups water
- 2 tablespoons salt, divided
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 cups vegetable oil, for frying
- 1 teaspoon ground black pepper
- 0 vinegar dipping sauce, for serving
Method
- 1
Place the pork skin in a large stock pot with the water, 1 tablespoon salt, garlic, and bay leaves.
- 2
Bring to a boil over high heat, then reduce to a simmer and cook until the skin is tender and can be pierced easily with a fork.
- 3
Drain the pork skin and let it cool slightly, then scrape away any remaining fat from the underside with a spoon or knife.
- 4
Cut the skin into 2-inch by 1-inch strips.
- 5
Arrange the strips in a single layer on a wire rack set over a baking sheet and refrigerate uncovered until completely dry and slightly translucent.
- 6
Alternatively, dry the strips in a 200°F oven, turning occasionally, until hard and brittle.
- 7
Heat the vegetable oil in a large stock pot or Dutch oven to 250°F over medium heat.
- 8
Add the dried pork skin strips in batches and fry gently until they shrink and harden, about 10 minutes.
- 9
Remove the strips with a slotted spoon and let them rest on a paper towel-lined tray for at least 15 minutes.
- 10
Increase the oil temperature to 375°F.
- 11
Fry the rested strips again in batches until they puff up fully and turn golden and crisp, about 1 to 2 minutes per batch.
- 12
Transfer the fried pork skin to a paper towel-lined tray to drain.
- 13
Season immediately with the remaining salt and black pepper while still hot.
- 14
Serve warm with vinegar dipping sauce.