Homemade pork rinds are light, shattering-crisp snacks made by boiling pork skin, drying it low-and-slow, then deep-frying until they puff instantly. The 30-minute boil and 4-hour dry phase are what unlock the signature airy crunch and zero net carbs.
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If starting with pork skin, you can skip this step. If starting with pork belly with the skin on, cut the pork belly into 1 inch strips. Using kitchen shears or a sharp knife, cut the skin away from the fat, cutting as close to the skin as possible without cutting through the skin.
Using kitchen shears or a sharp knife, cut the pork skin strips into bite sized pieces, either 1 x 1 inch strips or 1 x 2 inch strips.
Fill a large pot halfway with water. Add 1-2 teaspoons of salt and pork skins to the water. Bring to a boil. Let boil for 30 minutes, stirring occasionally.
Remove from the heat and pour the water off of the pork skins by straining it through a colander.
Once the pork skins are cool enough to handle, trim away any excess fat from the skin. Take a paring knife and scrape or slice the fat off the skin of each piece. It’s okay if a little bit of the fat remains. These edges just might be a little softer and may not puff up as much.
Scatter the pork skins on a large baking sheet lined with parchment paper or foil. Sprinkle with salt. Toss to evenly coat. Then evenly space the pork skins on the tray so they don’t touch each other. Place them skin side up.
Bake at 200 degrees for 4 hours. Once done baking, remove from the oven. This is a stopping point where you can store your dried pork skins overnight in an airtight container.
To fry, fill a large saucepan with 1-2 inches of avocado oil, lard or any other oil with a high smoke point. Heat oil to 350 degrees.
Once oil is hot enough, gently drop in a few pork skins by lowering them into the hot oil with a slotted spoon. Gently stir to help separate the pork skins to keep them from sticking to each other. After a few seconds the pork skins will start to pop like popcorn and puff up into a crispy pork rind. Let them cook for 2-3 minutes, gently stirring to ensure they are cooked through and will remain crispy. Pulling them right after they puff will cause them to deflate a bit and they won’t be as crunchy. Once they are done cooking, remove them with a slotted spoon and transfer to a paper towel lined plate. Season again if needed. Repeat with remaining pork skins.
Store cooled rinds in an airtight container at room temperature for up to 5 days; reheat in a 300°F oven for 5 minutes to restore crunch.
Deep-fry or candy thermometer · Oven · Large pot for boiling
Boiling for 30 minutes renders fat and softens the skin, allowing moisture to escape evenly during drying. This is essential for achieving the light, airy puff when fried.
No. The 4-hour dry at 200°F removes residual moisture so the rinds fry quickly and puff instead of absorb oil. Skipping this will yield dense, greasy results.
They're done the moment they float and stop expanding—usually 15–30 seconds at 350°F. Remove them immediately to prevent over-browning.
Avocado oil or lard both work well. Lard has a higher smoke point and adds traditional flavor; avocado oil is neutral and equally stable.
Yes. Use 6 lbs skin-on belly, render it first to separate skin from fat, then follow the same boil, dry, and fry process.
