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Pork Rinds

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#1 zak@portlandbeer.org

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Posted 11 May 2009 - 01:47 PM

Howdy y'all! Got a pigskin question for everyone:

How do you get pork rinds to puff up?

We just bought a 5 pound box of "machined pork skin" (suggested by the butcher for making pork rinds) and after several attempts and a few grease burns, I'm frustrated by a lack of puffiness.

I have tried par boiling, frying at low temp, frying at high temp, scoring the fat, not scoring, etc and I have yet to come up with the styrofoamy like texture that I'm looking for (see picture). I keep coming up with a tasty, yet extremely durable pork prduct.

Posted Image

That's the $5 pork rind app at The Publican in Chicago.

Anyone got any tips for me?

#2 ExtraMSG

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Posted 11 May 2009 - 02:19 PM

I believe for chicharrones they first slow fry the skins to remove all the fat as part of the carnitas and lard-making process, then hot fry them to make them crisp. I imagine like most fried things that puff, you want them to be as dry and removed of liquid, meat, or anything else that would prevent the puffing as much as possible first.

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's