Traditional Fried Pork Rinds
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A traditional method for making crispy pork rinds, shared by a professional chef, involving curing, dehydrating, and shallow frying.
11:20:00 total
Serves 6
hard
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Ingredients
- pork belly - watch the video to see (with a little fat, more meat than fat)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- white pepper - watch the video to see (to taste)
- coriander seed - watch the video to see (to taste)
- Calabrian pepper - watch the video to see (to taste)
- other dried pepper - watch the video to see (to taste)
- vegetable oil - watch the video to see (for frying, two fingers deep)
Instructions
- Cure the Pork Belly: Lightly toast the spices (white pepper, coriander seed, Calabrian pepper, and other dried pepper) to enhance their aroma. Grind them with salt to create a seasoning mixture. Rub this mixture all over the pork belly, especially on the skin, and cure in the refrigerator for 24 hours with the skin facing up.
- Dehydrate: Dehydrate the cured pork belly in the oven at 70°C (158°F) for 8 hours with ventilation, or at home, for at least 3 hours with the oven slightly open.
- Cut into Pieces: Cut the dehydrated pork belly into parallelepipeds or rectangles, all more or less the same size.
- Shallow Fry: Shallow fry the pieces with the skin facing down in two fingers of oil until the skin is very crispy and the meat is juicy.
- Serve: Let the pork rinds rest for a moment to consolidate the crispiness before serving. Serve with a homemade ponzu sauce for added flavor.
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