Pork Rinds | Culinary Tips

So, one of the bits of trim from our pork belly was the skin. While they may not look it, pigs are hairy. If you intend on using the skin for anything, you’ll need to first either shave the hair off with a very sharp knife, or burn it off with a torch.

Pig skin, raw

Once clean, the skin can be cured to make pork rinds, pork scratchings, or chicharrons.

First, rinse the skin thoroughly and dry it well. Get a baking sheet or cambro, and put down a layer or coarse salt. Lay the pork belly skin side down and cover entirely with another layer or coarse salt. Cover it, and let it cure for 5 days to a week. Pour off any liquid that collects daily.
Pig skin, salted for curing
When cured, soak the pork belly in water for 4-8 hours. The cure removes water from the cells of the belly and allows salt to enter them. Soaking it afterwards causes more water to rush into the cells than was originally there, making the cells swell and allowing it to fry up super crispy.
Cured pork belly, soaking
Now you’ll be confit cooking the belly. Get a skillet and fill it full of rendered pork, chicken, or duck fat. Yeah, you probably don’t have this on hand, neither do I, so use vegetable oil. Put the belly in the skillet, and cover with a layer of oil. Confit the belly at 250F for about 2 hours until it is very soft. Watch your temperatures and don’t fry it. This is meant to be low and slow. Be sure the pork belly stays submerged in the oil for the whole cooking process. When it is done, it will tear easily, so if you’re taking it out of the pan be very careful. You can store the belly in vegetable oil for a week, and in rendered fat for months until it spoils.
Confit pork skin, be sure to keep the skin under oil
When you get snacky – cut a portion of the cooked skin and put it on a baking sheet in a 350F oven for 5-10 minutes until crisp and puffy.
Pork scratchings, ready for the oven