- Level: Intermediate
- Nutritional Information Per Serving
- Serving Size: 1 of 10 servings
- Calories: 252
- Total Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Sugar: 0 g
- Protein: 28 g
- Cholesterol: 43 mg
- Sodium: 825 mg
- 1 pound pork skin
- Peanut oil, for deep-frying
- Kosher salt
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- Slice the pork skin into four portions for even cooking and easy cleanupyour path to perfect crunch starts here.
- In a large pot over medium heat, bring 4 quarts of water to a gentle boil. Submerge the skins and simmer for about 1 hour, until tender and slightly gelatinous, unlocking their crispy potential.
- Preheat your oven to 300F (150C).
- Using a slotted spoon, transfer skins to a large plate, discard the liquid, and chill in the fridge for at least 15 minutesthey'll be easier to handle and yield epic results.
- Place one piece skin-side down on a cutting board. Trim away meat and fat with a sharp chef's knife, leaving a thin skin layer. The cleaner, the crispierget ready for snack heaven! Repeat.
- Spread skins on a parchment-lined baking tray (or Silpat) and bake 1.5 hours. Flip and bake another 1.5 hours until fully dried. Cool completely.
- Scrape off any lingering bits with a knife's back. Store airtight up to a weekor dive straight into frying for instant gratification.
- Heat 4 inches peanut oil to 350F (175C) in a deep fryer or pot. Break dried skins into 1-inch pieces. Fry in batches 30-45 seconds until they puff and crisp. Drain, salt generously, and savor the crunch that beats any store-bought snack!
Recipe adapted from Michael Symon's Carnivore: 120 Recipes for Meat Lovers, Copyright 2012 by Michael Symon. Used by permission of Clarkson Potter, a division of Random House, Inc.
