Pork Rinds With Chile Lime Salt
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: a dehydrator; a deep fryer or heavy pot Put the pork skin in a large pot and cover with water by 4 inches
3
Boil the skin for 2 hours
4
Strain the skin, return to the pot and cover with cold water
5
Strain again
6
Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled
7
Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge)
8
It's important to get as much fat off the skin a possible
9
Cut into rectangles approximately 2 inches by 1/2 inch
10
Dehydrate on the lowest temperature setting for 48 hours
11
Skin should look like brownish hard plastic
12
Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot
13
Fry the skin until puffed, 30 seconds to a minute
14
Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt
15
Mix the salt with the lime juice and spread onto a baking tray
16
Put somewhere warm with good air circulation until dry
17
Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest