How to Make Crispy, Zesty Salt and Vinegar Pork Rinds

Crunchy, savory pork rinds coated in tangy salt and vinegar seasoning make for an irresistible snack. With just a few simple steps, you can easily make these flavor-packed pork rinds at home.

While store-bought pork rinds can be tough and bland, homemade versions are lighter and fluffier in texture The process starts by rendering and dehydrating raw pork skin into crispy chips Then, a quick toss in your favorite salt and vinegar mixture gives them a bold, zingy flavor. Keep reading to learn the ins and outs of crafting your own batch of salt and vinegar pork rinds.

Ingredients

• 1 pound pork skin
• Oil for frying (vegetable, canola or peanut oil)
• 1⁄2 cup white vinegar
• 1 tablespoon salt
• 1 teaspoon sugar
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon red pepper flakes (optional)

Equipment Needed

• Sharp knife and cutting board
• Large pot
• Slotted spoon
• Paper towels
• Baking sheet
• Oven or dehydrator
• Large heavy pot for frying
• Spider skimmer or slotted spoon

Step 1: Prepare the Pork Skin

The first step is to ready the pork skin for cooking. Rinse the skin under cool water and pat dry with paper towels. Use a sharp knife to trim off any excess fat Then, cut the skin into smaller 3-4 inch pieces This makes the pork skin easier to handle.

Step 2: Simmer the Pork Skin

Place the trimmed pork skin in a large pot and cover with water. Bring to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer. Simmer for 2-3 hours, until fork tender. This will render out excess fat and start to gelatinize the skin.

As it simmers, skim off and discard any foam that rises to the surface. When finished, drain the pork skin in a colander. Rinse under cool water and pat very dry with paper towels.

Step 3: Dry the Pork Skin

To achieve the perfect crispy texture, the pork skin must be thoroughly dried before frying. You can use either the oven or a dehydrator.

Oven Method

Preheat oven to 200°F. Arrange pork skin pieces in a single layer on a parchment lined baking sheet. Bake for 4-6 hours, flipping halfway, until completely dried out.

Dehydrator Method

Arrange pork skin pieces in a single layer on dehydrator trays. Dehydrate at 145°F for 6-8 hours, flipping trays halfway, until dried and brittle.

Step 4: Fry the Pork Skin

Heat 2 inches of oil in a large heavy pot or Dutch oven to 400°F. Carefully add the dried pork skin in small batches. Fry for 1-2 minutes, until puffed and golden brown.

Use a spider skimmer or slotted spoon to transfer the fried pork rinds to a paper towel-lined plate to drain excess oil. Allow to cool slightly before seasoning.

Step 5: Make the Salt and Vinegar Seasoning

In a small bowl, combine the vinegar, salt, sugar, garlic powder, onion powder and red pepper flakes, if using. Whisk well until salt and sugar dissolve.

Step 6: Toss in the Seasoning

Transfer the slightly cooled pork rinds to a large bowl. Drizzle a few tablespoons of the salt and vinegar mixture over the top and toss gently to evenly coat. Add more seasoning to taste, tossing again to distribute.

Step 7: Serve and Store

Enjoy the crispy, tangy salt and vinegar pork rinds immediately for the best texture. Store any leftovers in an airtight container at room temperature up to 5 days. Re-crisp in a 400°F oven for 1-2 minutes before serving.

Tips and Variations

• For a crunchier texture, fry at a slightly lower oil temperature of 375°F.
• Experiment with different vinegars like apple cider, rice wine, malt or red wine vinegar.
• Customize the seasoning blend with smoked paprika, cayenne pepper, oregano or thyme.
• Toss warm pork rinds in seasoning mixture for maximum adherence.
• Allow kids to help coat the rinds in fun flavored salts.

FAQs

What cut of pork is best for making pork rinds?

Pork skin with some attached fatty layers works best, ideally from the belly or jowl region. Skin alone may be too thin and delicate. Ask your butcher for fresh pork rinds or chicharrones.

Is it necessary to simmer the pork skin before dehydrating?

Yes, simmering is a vital first step. It renders excess fat, tenderizes the skin and promotes bubbling and expansion when fried. Skipping this step results in tough, chewy rinds.

How long does it take to dehydrate pork skin in the oven?

In a 200°F oven, pork skin takes 4-6 hours to fully dehydrate, depending on thickness. Flip the pieces halfway through. The skin should be completely dried out and brittle when finished.

Can you use an air fryer to puff the pork rinds?

Unfortunately air fryers don’t get hot enough to make pork rinds properly. You need oil heated to at least 375°F-400°F to make them puff and become crispy.

How long do homemade pork rinds last?

Sealed in an airtight container, pork rinds stay fresh for up to 1 week at room temperature. For maximum freshness and crunchiness, try to eat within 2-3 days.

With this easy homemade recipe, you can create pork rinds that are fresher, lighter and more flavorful than any store-bought version. Customize them with your favorite spices and seasonings. Crunchy, tangy salt and vinegar pork rinds make an irresistible high-protein snack to munch on anytime.