Are you a fan of salty and crispy snacks?
Look no further than homemade salt and vinegar pork rinds!
This delicious and easy-to-make snack is perfect for satisfying your cravings while also impressing your friends and family.
With just a few simple steps, you can turn pork skin into a crunchy and flavorful treat that will have everyone asking for the recipe.
So, grab your apron and let’s get started on making the perfect batch of salt and vinegar pork rinds!
How To Make Salt And Vinegar Pork Rinds?
To begin, you will need to prepare the pork skin. Using a sharp knife, remove any excess fat from the skin and place it in a large pan. Cover the skin with cold water and bring it to a boil. Once boiling, reduce the heat to a simmer and cover the pan. Let it simmer for about 3 hours until the skin is soft and pliable.
Once the skin is cooked, carefully remove it from the pan using a slotted spoon and place it on a tray lined with kitchen paper. Pat it dry with more kitchen paper and allow it to cool.
Preheat your oven or dehydrator to 70°C/158°F. Place the pork skin on a tray and put it in the oven for 12 hours. This will dry out the skin and make it crispy.
After 12 hours, break the pork skin into 1-inch size pieces and toss them in a little vegetable oil to evenly coat them. Preheat your grill and place the pork skin into the rotisserie tumbler accessory. Attach it onto the rotisserie rod and clamp it in place. Insert the rod onto the poles on the lowest setting and start rotation, cooking at the highest heat without flame.
The skin will start to sizzle and puff after a few minutes. After approximately 8 minutes, check to see if the pork skins have puffed and turned white. Carefully remove the rotisserie tumbler from the rod and open it over a tray, tipping the puffed pork out.
Season your salt and vinegar pork rinds with salt and a drizzle of malt vinegar. Serve immediately for maximum crunchiness.
Gathering The Ingredients And Tools
Before starting, make sure you have all the necessary ingredients and tools for making salt and vinegar pork rinds. You will need 1 pound of pork skin, which can be purchased from your local butcher. Other ingredients include 1/2 cup of vinegar (rice wine, apple cider or white distilled), 2 tablespoons of fish sauce, 1 tablespoon of chili paste (sambal) or crushed red pepper flakes, and 2 cloves of garlic, smashed.
In addition to the ingredients, you will need a sharp knife or kitchen shears for trimming excess fat from the pork skin, a large pan for boiling the skin, a slotted spoon for removing the skin from the pan, a tray lined with kitchen paper for patting the skin dry, and an oven or dehydrator for drying out the skin.
You will also need a rotisserie tumbler accessory for your grill, as well as a rotisserie rod and poles for cooking the pork rinds. Finally, make sure to have salt and malt vinegar on hand for seasoning your finished pork rinds. With all these ingredients and tools ready to go, you’ll be well on your way to making delicious salt and vinegar pork rinds.
Preparing The Pork Rinds
To prepare the pork rinds for salt and vinegar flavor, start by removing any excess fat from the skin using a sharp knife. Once you have cleaned the skin, cut it into small rectangular pieces, about 1 inch by 2 inches. It’s important to try and remove as much lard as possible from the skin so that the pork rinds will turn out fluffy and crispy.
Arrange the pork skins in a single layer on a baking sheet lined with parchment paper, without touching each other, with the fat side down. Season them generously with sea salt.
Preheat your oven to 300 degrees F (149 degrees C) and bake the pork skins for 1 to 2 hours until they are dried, crispy, and golden. The time may vary depending on the thickness of your pork skins, so keep an eye on them.
Once they are done baking, remove the pork rinds from the pan and drain them on paper towels. You can let them cool and enjoy them right away, but if you want them to be even fluffier, you can deep fry them.
In a large saucepan or dutch oven, heat 1.5-2 inches of avocado oil to 350 degrees F (177 degrees C). Add the dried pork skins to the oil in small batches to avoid overcrowding the pan. Cook for 1-3 minutes until they puff up and turn golden brown. Remove immediately with a slotted spoon or tongs and drain on paper towels again.
Finally, season your pork rinds with salt and a drizzle of malt vinegar for that classic salt and vinegar flavor. Serve immediately for maximum crunchiness.
Seasoning With Salt And Vinegar
To add flavor to your pork rinds, try seasoning them with salt and vinegar. You can use a powdered form of white vinegar and sea salt, or make your own wet seasoning mix by combining white distilled vinegar, malt vinegar, flaky sea salt, dry ranch mix, granulated sugar and garlic powder in a small jar or airtight container. Seal the jar or container and shake vigorously until all ingredients are thoroughly combined.
Once your pork rinds are cooked and crispy, toss them in a little vegetable oil to evenly coat them. Then sprinkle the salt and vinegar seasoning over the pork rinds and toss them again to ensure they are evenly coated. For a stronger vinegar flavor, you can also drizzle a little malt vinegar over the top of the pork rinds.
Serve your salt and vinegar pork rinds immediately for maximum crunchiness. They make a delicious snack or appetizer for any occasion.
Baking The Pork Rinds
Once the pork skin has been prepared and dried, it’s time to bake the pork rinds. Preheat your oven to 325°F and line a baking sheet with parchment paper. If there is any excess fat still attached to the skin, carefully remove it with a sharp knife.
Cut the pork skin into small rectangles, about 1 inch by 2 inches, and arrange them in a single layer on the baking sheet, without touching each other, with the fat side down. Season with sea salt.
Bake the pork rinds for anywhere between 1.5 hours to 3 hours. Most recipes call for 3 hours of cooking, but it’s best to keep an eye on them and check them after 1.5 hours. You want them to be crispy, but not hard as a rock.
Once they are done, remove the pork rinds from the oven and let them cool for a bit before enjoying. They are best when still a little hot. If there was a lot of fat attached to the skin and you didn’t cook them for too long, there will be a crunchy and moist side, giving you the best of both worlds.
Baking the pork rinds is a great option if you don’t want to deep fry them. It’s also a healthier option since you’re not adding any extra oil or fat to them. With this method, you can still achieve crispy and delicious pork rinds that are perfect for snacking on or adding to your favorite dishes.
