Pork skin is loaded with flavor and makes incredibly crisp crackling when roasted. But all those pesky little hairs can be off-putting and ruin the texture. Removing the hair from pork skin takes a bit of work, but the results are so worth it.
In this article, I’ll share several effective methods for getting rid of those stubborn hairs on pork skin before cooking it up. With a few simple steps, you can have beautiful, hairless pork rinds ready for turning into delicious chicharrones and crackling. Let’s dive in!
Why Remove Hair from Pork Skin?
Pork skin is naturally covered in tiny, fine hairs that help protect the pig When cooking up pork skin for chicharrones or crackling, taking the time to remove the hair first gives you several advantages
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Improves texture – Hairs can give an unpleasant rough, bristly texture. Deskinning pork helps achieve ultra-crisp, smooth rinds.
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Enhances appearance – Who wants to bite into hair when eating pork crackling or scratchings? De-hairing delivers clean, appetizing results.
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Allows seasonings and flavors to penetrate – With the hair gone, seasonings and marinades can permeate the skin better.
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Reduces contamination – Any dirt or debris clinging to the hairs is removed.
Put in the effort up front for hairless, golden pork crackling that looks and tastes incredible.
Methods for Removing Hair from Pork Skin
Here are the most effective methods for tackling all that messy hair on pork skin:
Stovetop Boiling
Boiling is one of the easiest ways to remove hairs:
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Place the pork skin in a large pot and cover completely with water.
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Bring to a boil over high heat. Then reduce heat and simmer for 15-25 minutes.
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Drain and rinse under cool water. Rub the skin with your fingers or a spoon to dislodge hairs.
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Return the skin to the pot, cover with fresh water, and repeat boiling and rubbing off hair if needed.
The hot water helps loosen the hair follicles so the hairs scrub off easily. A few rounds of boiling renders clean, hairless skin.
Torching
For quick results, use a kitchen torch to singe off those stubborn hairs:
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Secure the pork skin hair-side up on a foil-lined baking sheet.
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Lightly run the torch flame back and forth over the surface 1-2 passes. Avoid scorching.
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After torching, scrub the skin under running water with a clean pastry brush to remove charred hairs.
The flame burns the fine hairs away while leaving the thicker skin mostly unscathed. It takes just minutes for hairless perfection.
Baking Soda Scrub
The abrasiveness of baking soda helps scrub away hairs:
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Mix 1 cup baking soda with enough water to form a spreadable paste.
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Gently rub the paste all over the pork skin, scrubbing against the grain.
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Rinse clean and pat dry. Use a razor blade to shave any remaining hairs.
The exfoliating action of the baking soda sloughs off those annoying hairs with ease. Just avoid overly aggressive scrubbing that damages the skin.
Razor Blade Scraping
For stubborn hairs, scraping with a blade efficiently removes them:
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Secure skin flat on a cutting board, hair-side up. Stretch taut.
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Holding a razor blade at a 30° angle, gently scrape it across the skin’s surface.
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Rinse the skin under cool water and pat dry. Visually inspect and repeat scraping if needed.
Scraping in the opposite direction of hair growth lifts the hair right out. Take care not to cut into the skin.
Tips for Prepping Pork Skin for De-Hairing
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Use fresh, raw pork skin for best results. Avoid skin that’s dried out or spoiled.
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Rinse the skin under water and pat dry before hair removal. Damp skin exfoliates easier.
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Trim any excess fat, meat, or membranes. This prevents them from hindering hair removal.
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Cut skin into smaller pieces if working with a large section. This makes it easier to maneuver.
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Work in sections, de-hairing a little at a time. Rotate between methods for efficiency.
Properly prepping the pork skin makes the entire hair removal process smoother and more effective.
Storing Pork Skin After De-Hairing
Once you’ve removed those pesky hairs, be sure to store the clean pork skin properly:
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Place freshly de-haired skin in a sealed container or bag.
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Refrigerate for 2-3 days maximum before use.
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For longer storage, freeze skin for 2-3 months. Thaw overnight in the fridge before cooking.
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If using immediately, pat very dry before seasoning and cooking to maximize crispness.
Like any raw meat, pork skin needs to be handled carefully after prepping to prevent contamination or spoilage. Use good food safety practices.
Cooking Up Delicious Hairless Pork Crackling
With the hair removed, the possibilities for your pork skin are endless. Try these tasty ways to cook it up:
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Roast in the oven plain or seasoned with salt, pepper, and spices for gorgeous pork crackling.
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Deep fry small pieces to make chicharrones – perfect for tacos or snacking.
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Stew pork skin in tomato sauce, garlic, and chiles for tender carnitas.
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Simmer in broth with aromatics then chill to make savory pork aspic.
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Vary the seasonings and play with different cooking methods until you find your favorite.
Taking the time to properly remove those pesky hairs yields the most appetizing, tender-crisp pork rinds ever. Your patience will be rewarded with incredible crackling.
Common Questions about De-Hairing Pork Skin
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Can I use a simple razor to shave pork skin? Yes, just as you’d shave your face. Go slowly and rinse often.
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Does boiling remove all the fat too? Some fat renders out, but boiling mainly tackles the hair. Further trimming may be needed.
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Can I roast the skin immediately after de-hairing? It’s best to let the skin dry thoroughly first or the steam from moisture inhibits crispness.
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How can I get rid of really stubborn hairs? Try repeating methods or use a combination till smooth. Torching or scraping work best on tenacious hairs.
With a few simple tricks, you can have clean, hairless pork skin ready to transform into the tastiest crackling. Avoid the unpleasant surprise of biting into a hair and make de-hairing a routine step when cooking pork rinds. Crispy, golden pork crackling awaits!
