Homemade Pork Rinds (Chicharrones)
User Reviews
5
Homemade Pork Rinds (Chicharrones)
Description
Homemade Pork Rinds (Chicharrones) are made from bite-sized pieces of pork skin, baked in a single layer until crispy and golden brown. The recipe allows a thin layer of fat to remain on the skin, contributing to both flavor and texture. After being sprayed with olive oil and sprinkled with kosher salt, the pork skin is baked at 325°F for about 1.5 to 2 hours, with careful timing depending on thickness and oven variation. The finished chicharrones cool on paper towels to ensure a satisfying crunch.
The seasoning is versatile: besides the default kosher salt, black pepper, garlic powder, onion powder, and paprika (smoked or regular) can be added in small amounts to create different flavor profiles. These homemade pork rinds are a drier, oven-baked alternative to deep-fried commercial versions, with controlled seasoning and quality.
Store them in an airtight container in the refrigerator for up to five days. Bringing them to room temperature about 30 minutes before serving improves their taste and texture, making them crisper and more enjoyable. They can be served as a snack or as an accompaniment to various dishes.
Because they are oven baked, watching carefully after about an hour is important to prevent burning. Lightly trimming excess fat is optional, but leaving some adds taste. Olive oil spray helps crisp the pork skin while baking.
Ingredients
- 1 pound pork skin raw
- olive oil spray
- 1 teaspoon kosher salt Diamond Crystal brand
Optional spices:
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika or smoked paprika
Instructions
- Preheat your oven to 325°F. Line a rimmed baking sheet with parchment paper.
- Using a sharp knife, cut the pork skin into bite-size pieces. If the skin has a thick layer of lard attached to it, trim some of the fat, but don't go nuts about it - it's OK and very tasty to leave a thin layer of fat attached to the skin.
- Arrange the pieces on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure they don't touch each other.
- Generously spray the pork skin squares with olive oil and sprinkle them with salt.
- Bake until crispy and golden. Depending on your oven and the pieces' thickness, this should take between 1.5 and 2 hours, but please start checking after an hour.
- Transfer the chicharrones to paper towels, skin side up, and allow them to cool for at least 20 minutes before enjoying them. They greatly improve in taste and texture after they cool.
Notes
- Homemade pork rinds should be stored in an airtight container in the refrigerator, not at room temperature, and can keep well for about five days.
- To enhance flavor, consider adding optional seasonings such as black pepper, paprika, garlic powder, or onion powder in small amounts along with kosher salt.
- Removing pork rinds from the fridge about 30 minutes before eating improves their texture and taste by allowing them to warm slightly.
- Trim thick layers of fat if desired, but a thin layer left on the skin will add flavor and texture.
- Check the pork rinds starting at one hour of baking to avoid overcooking, adjusting for piece thickness and oven differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 152kcal | 8% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Sodium | 515mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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