Crunchy, salty, and tangy – who can resist the addictive flavor of salt and vinegar pork rinds? This savory snack is fun and easy to make at home from scratch. With just a few simple ingredients and steps, you can have a big batch ready to munch on anytime.
Making your own salt and vinegar pork rinds allows you to control the quality and flavors. You can choose how salty, how vinegary, and how spicy you want them. The homemade version also tastes fresher than store-bought. Let’s get cracking!
Getting Started with Salt and Vinegar Pork Rind Ingredients
The main ingredient is obviously pork skin. Look for skin with a good amount of fat left on it – this will render out during cooking for maximum crispiness. Ask your butcher for pork skin, rind, or just pork fatback.
You’ll also need:
- Vinegar – White, apple cider, rice, or malt vinegar all work well
- Salt – Fine grain sea salt or kosher salt
- Spices and seasonings (optional) – Chili powder, cayenne, garlic powder, onion powder, etc.
Tools needed:
- Large pot for cooking the pork skin
- Slotted spoon for removing cooked skin
- Baking sheets
- Oven or dehydrator for drying
- Large pot for frying
And that’s it – pork skin, vinegar, and salt are all you really need for basic, tasty salt and vinegar pork rinds. Now let’s get cooking!
Step 1: Simmer the Pork Skin
Rinse the pork skin thoroughly under cool water and pat dry. Place in a large pot and cover with water by 1-2 inches. Bring to a boil over high heat.
Once boiling reduce heat to medium-low and simmer for 2-3 hours. This will breakdown the fat and collagen. Stir occasionally and skim off any foam or scum that rises to the surface.
When finished, the pork skin should be very tender and basically falling apart. Drain and let cool enough to handle.
Step 2: Dry Out the Skin
Drying the cooked pork skin is crucial for getting that perfectly crispy crunchy texture we want in our pork rinds.
There are two approaches:
Oven Method:
- Preheat oven to 200°F.
- Place pork skin pieces in a single layer on a baking sheet.
- Bake for 4-6 hours until dried out completely.
Dehydrator Method:
- Spread pieces on dehydrator trays in a single layer.
- Dehydrate at 155°F for 4-6 hours until dried thoroughly.
The fully dried skin should be stiff and brittle. If any pieces are still pliable, continue drying further.
Step 3: Fry the Pork Rinds
Now comes the fun part – frying! This puffs the skin dramatically into delicious pork rinds.
Pour 2-3 inches of oil into a large heavy pot and heat to 400°F. Carefully drop 4-5 pieces of dried skin at a time into the hot oil. Fry for 20-60 seconds until puffed and lightly golden.
Remove immediately with a slotted spoon and drain on paper towels. Repeat with remaining pork skin. Allow to cool and crisp further.
Safety tip: Hot oil can be dangerous. Use caution and do small batches.
Step 4: Season with Salt and Vinegar
Finally, time to transform your fresh hot pork rinds into salt and vinegar flavored goodness!
While still warm and slightly moist, sprinkle them liberally with fine salt. Then drizzle with vinegar – as little or as much as you like.
Toss to evenly coat. For even stronger vinegar flavor, you can sprinkle with additional vinegar once cooled.
Tips for Customizing Your Pork Rinds
Now that you’ve mastered the basics, get creative with custom flavors!
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For spicy pork rinds, add cayenne, chili powder, or hot sauce.
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Use lime juice and lime zest instead of vinegar.
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Toss in garlic powder, onion powder, paprika, or BBQ seasoning.
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Drizzle with hot honey after frying instead of vinegar.
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Add parmesan cheese while still warm for cheesy pork rinds.
The possibilities are endless for crafting your own signature salt and vinegar pork rinds!
Storing Your Homemade Pork Rinds
Let completely cool before storing. Place in an airtight container or ziplock bags. They will stay crispy for 1 week at room temperature or 2-3 weeks refrigerated. Reheat to recrisp as needed.
FAQs About Making Pork Rinds
Here are answers to some frequently asked questions about making your own salt and vinegar pork rinds:
What if I can’t find fresh pork skin?
Look for frozen skin as a backup. Thaw first before cooking.
Can I use a different kind of vinegar?
Yes, any vinegar will work. Malt vinegar has an especially nice flavor.
Do I need a thermometer for frying?
It helps, but you can also test the oil temp by frying a small piece. It should sizzle and bubble immediately when ready.
Can I use vegetable oil instead of lard for frying?
You can, but lard gives the best flavor since it’s pork fat. Vegetable oil is fine too.
How long will homemade pork rinds last?
They’ll stay fresh in an airtight container for up to 1 week at room temp or 2-3 weeks in the fridge.
What’s the best way to reheat pork rinds?
Quickly crisp them up again in a 400 degree F oven for a few minutes.
Can I use an air fryer instead of deep frying?
Yes, air fryers work great! Cook at 400 degrees F for 5-10 minutes, shaking occasionally.
Crunchy, Crispy Homemade Pork Rinds Are Just Minutes Away
Now you have all the tips, tricks and knowledge needed to make your very own batch of freshly fried salt and vinegar pork rinds.
This satisfying snack is crunchy, craveable, and packed with intense savory flavor. The homemade version puts store-bought brands to shame.
Impress family and friends at your next party by serving up a big platter of hot and tangy pork rinds made from scratch. Or keep a stash on hand to quell snack attacks anytime that salty, vinegar goodness is calling your name.
Either way, you’ll never have to go without this addiciting treat thanks to this easy step-by-step guide to crafting perfect pork rinds with just the right punch of salt and vinegar. Get that oil heating up and go make a batch right now! Your tastebuds will thank you.