Chile-Lime-Salted Pork Rinds
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Recipe courtesy of Jeremy McMinn

Pork Rinds with Chile Lime Salt

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  • Level: Intermediate
  • Total: 2 days 3 hr 30 min (includes dehydrating time)
  • Active: 1 hr 30 min
  • Yield: 1 ounce pork rind per person


Chile Lime Salt


Special equipment:
a dehydrator; a deep fryer or heavy pot
  1. Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours. 
  2. Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled. 
  3. Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic. 
  4. Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt. 

Chile Lime Salt

  1. Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.