Pork rinds can be a delicious snack when they’re freshly fried up – crispy, crunchy, and packing some great pork flavor. But there’s nothing worse than opening up a bag only to find those rinds have gone stiff and chewy. If you’ve got some stale pork rinds on your hands, don’t despair – there are some easy tricks to soften them back up.
At VeryMeaty, we love all things pork, so we did some experimenting to find the best ways to rejuvenate those lackluster chicharrones Whether you want to revive store-bought rinds or your own homemade ones, these methods will have you snacking happy again.
Why Do Pork Rinds Get So Tough Anyway?
Before we get into the how, let’s look at the why What causes perfectly crispy pork rinds to turn tough and chewy?
There are two main culprits:
Moisture – Pork rinds lose their crunch when exposed to humidity or damp conditions. This allows moisture to rehydrate the skins, making them rubbery and tough. Storing rinds improperly can lead to this moisture ruining the texture.
Oil Temperature – Frying the pork skins at too low of a temperature can prevent them from puffing up fully and becoming crispy. They need to cook at around 400°F to crackle up light and crispy.
So for stale pork rinds, it’s essential to remove moisture and restore crispiness. Let’s look at the best ways to achieve that!
Re-Crisping Methods for Sad Pork Rinds
If your pork rinds have only been open for a day or two, you may be able to revive them with a simple technique – air drying.
Air Drying
Lay the rinds out in a single layer on a baking sheet or plate. Leave them somewhere warm (but not hot), dry, and breezy for several hours or overnight. A low oven (200°F) with the door propped open works great. The circulating dry air will draw out moisture from the skins.
Give them a taste test in the morning – if they’ve firmed up, success! Store in an airtight container this time to maintain that crunch.
However, if they’ve been open for longer or are stubbornly limp, we need to bring in the big guns.
Re-Frying
The best way to guarantee crispy rinds is to toss them back into hot oil. Re-frying recracks the pork skins so they puff up light and crispy once more.
Heat at least 2 inches of oil in a heavy pot or Dutch oven to 400°F. Carefully add the limp rinds and fry for 1-2 minutes until puffed up and golden brown.
Drain the revived pork rinds on paper towels and sprinkle with your favorite seasonings while still warm. I like to add chili powder, paprika, garlic powder, and cayenne for a spicy kick.
Be sure to let the oil come fully back up to temperature between batches. And take care when adding the damp rinds to hot oil – it may sputter aggressively!
Re-frying does take more time and care than air drying. But it yields deliciously crispy results every time.
Baking
If you want to crisp up rinds without dealing with hot oil, baking is an option too.
Preheat your oven to 400°F and line a baking sheet with parchment. Spread the pork rinds out in an even layer. Bake for 5-10 minutes until crisped up. Shake the pan occasionally for even cooking.
Baking gives great crunchy results, but I find frying makes them a touch more shatteringly crispy.
No matter which recrisping method you use, be sure to store the revived rinds in an airtight container at room temperature this time. A resealable bag with the air squeezed out works great. They’ll stay crispy for up to 5 days.
Softening Methods for Too-Crisp Rinds
Sometimes pork rinds can go too far in the other direction – teeth-breakingly crunchy and hard. This often happens when they’re fried at higher temperatures or with less moisture.
Luckily, there are easy ways to tame those overzealous cracklings and make them pleasantly snackable again. Let’s go over some softening techniques.
Soaking in Water
The most effortless method is simply reintroducing moisture. Place the very crispy pork rinds in a bowl and cover with water. Let them soak for 30 minutes to several hours until they’ve softened up.
Drain off the water and pat dry before eating. The rinds will now be pliable with a nice chew.
If they’re still too tough, you can give them a quick simmer after soaking. Bring them just to a boil in fresh water, then drain again. This further softens the skin.
Removing any unrendered fat from the rinds first will also help them rehydrate and soften better.
Steaming
Another way to add moisture back into brittle pork rinds is by steaming.
Place the crispy rinds in a steamer basket or colander over a pot of boiling water. Cover and steam 5-10 minutes until softened. Poke them with a fork – when the tines go in easily, they’re ready.
This method adds more gentle moisture than soaking or boiling. The results are tender rinds that still have a subtle crunch.
Microwaving
For quick softening, the microwave does the trick. Place the rinds in a microwave-safe dish and add a splash of water. Microwave in 30 second bursts, checking for your desired texture.
Be careful not to overdo it – pork rinds can quickly go from crispy to rubbery in the microwave. Stop heating as soon as they’re pliable enough for your liking.
Drain any excess water before eating. Season with spices, dip in salsa, or use the softened rinds however you wish.
Getting the Most Out of Your Pork Rinds
Now that you’ve got all these tricks for modifying texture, let’s look at some of the tasty ways you can use softened pork rinds:
- Crush into breadcrumbs for coating chicken, fish, etc.
- Top salads or soups with crumbled bits for crunch.
- Make nachos by melting cheese over pliable rinds.
- Dip chewy rinds into hummus, guacamole, or another dip.
- Garnish finished dishes with crispy fried shards.
- Roll very soft rinds and stuff with cheese, salsa, etc.
And for excessively crispy rinds that are unsalvageable? Grind them up into dust and use as edible glitter on desserts or cocktails!
With the right storage and preparation, pork rinds can go from stale to crispy to chewy and back again. Now that you know how to modify texture and use rinds creatively, you can get the most out of this tasty snack.
Those lonely bags of slightly limp chicharrones in your pantry have new life ahead of them. Revive crispy crunch or soften with a chew – the power is now in your hands. Get snacking!