Pork Rinds with Chile Lime Salt Recipe

Pork Rinds with Chile Lime Salt

Recipe provided by Jeremy McMinn

• Skill Level: Intermediate
• Yield: Approximately 1 ounce pork rind per person
• Nutritional Information Per Serving (1 of 28 servings): Calories 361, Total Fat 26 g, Saturated Fat 7 g, Carbohydrates 1 g, Dietary Fiber 0 g, Sugar 0 g, Protein 30 g, Cholesterol 46 mg, Sodium 884 mg
• Total Time: 2 days 3 hr 30 min (includes dehydrating time)
• Active Time: 1 hr 30 min

Ingredients

• 3 pounds raw pork skin
• Grapeseed oil or another neutral oil, for frying
• Chile Lime Salt, for serving (recipe below)

Chile Lime Salt Ingredients

• 1 cup kosher salt
• 4 tablespoons lime juice
• 2 tablespoons Korean chile flakes
• 1/2 tablespoon Cajun blackening seasoning
• 1/4 teaspoon cayenne pepper
• Zest of 4 limes

Equipment Needed

• A dehydrator
• Deep fryer or a heavy-bottomed pot

Instructions

1. Place the pork skin in a large pot and cover with water by about 4 inches. Bring to a boil and simmer for 2 hours.
2. Drain the pork skin, return it to the pot, and cover with cold water. Strain once more. Once cool enough to handle, layer the skin between kitchen towels and refrigerate until completely chilled.
3. Use a spoon or dull-edged utensil to scrape off any leftover fat from the pork skinremoving as much fat as possible is essential. Cut the skin into rectangles roughly 2 inches by 1/2 inch.
4. Dehydrate the cut skin on the lowest setting for 48 hours until it becomes a hard, plastic-like texture with a brownish color.
5. Heat the frying oil to 375F in a deep fryer or heavy pot. Fry the pork skin pieces until they puff up, about 30 seconds to 1 minute.
6. Transfer the pork rinds onto a paper towel-lined bowl and season immediately with the Chile Lime Salt.

Chile Lime Salt Preparation

1. Combine the kosher salt with lime juice and spread the mixture onto a baking sheet. Place in a warm area with good airflow until fully dry.
2. Once dried, mix the salt with Korean chile flakes, Cajun seasoning, cayenne pepper, and lime zest thoroughly.

Recipe courtesy of Jeremy McMinn, Highland Tavern, Denver, CO