Copyright 2012-2016 - KetoDiet Blog (http://KetoDietApp.com/Blog)

How To Make Pork Cracklings aka Pork Rinds aka Chicharrones

Just like Chicken Cracklings, Pork Cracklings (aka Pork Rinds aka Chicharrones) are incredibly easy to make, delicious and are virtually zero-carb. The main advantage of making your own pork rinds is that you will avoid preservatives, MSG and other junk.

Pork rinds are great for snacking and I love using them to make all sorts of keto-friendly recipes. They work great for "breading" (see Roasted Strawberry & Goat Cheese Salad) and even instead of flour to make savoury pies (see Savory Keto Pie Crust, Easter Keto Quiche and Chicken Pot Pie). Pork rinds are also great with dips such as Guacamole or Marinara sauce, as topping in salads and soups. As a bonus, if you leave them unseasoned, you can use them in sweet recipes like these pancakes!

Preparation time

Hands-on
Overall

Nutritional values (per 1 oz / 30 g cracklings):

0 grams 0 grams 18.4 grams 3 grams 1.1 grams 137 calories
Total Carbs0grams
Fiber0grams
Net Carbs0grams
Protein18.4grams
Fat3grams
of which Saturated1.1grams
Energy137kcal
Potassium & Magnesiumtrace

Nutrition values are estimated, the fat & protein content may vary depending on how much fat you trim off the skin. Macronutrient ratio: Calories from carbs (0%), protein (73%), fat (27%)

Ingredients:

  • pork skins, about 2 pounds OR use pork back fat and use instructions here to cut the fat off
  • lard for frying, you can use leftover lard if using whole pork back fat
  • Optional: seasoning of choice: salt, pepper, paprika, garlic / onion powder, chili powder, dried herbs, etc.

Instructions:

  1. Preheat the oven to low, about 210 F / 100 C. I get about 4 pounds of ready-to-be-used pork skin from my farmer every month. If you buy pork skin with fat and meat on it, you'll need to cut it off. To do that, cut the meat into strips and score every 2-3 inches. Be careful not to cut through the skin. Then, insert the knife between the skin and the fat and carefully cut it off. You will end up with some fat still attached to the skin - that's fine and will add flavour to the pork rinds. Cut the pork skins into 1-2 inch pieces.
    The more fat you cut off, the fluffier they will get when deep fried!
  2. Lay the pork skins over a baking sheet in a single layer and place in the oven. I usually make pork rinds in batches and end up using 3-4 trays. Bake for about 4-6 hours or until dehydrated.
  3. When done, pour the excess lard into a pan.
  4. You can use the rendered lard to fry the cracklings. Use a small deep pan and add more lard if needed. Heat the lard up until hot enough for deep frying. Use a slotted spoon and add your cracklings in small batches. They will significantly increase in volume as they puff up.
  5. If the skins are properly dehydrated, it should take just about 30-60 seconds for the batch to puff up. Then, use a slotted spoon to remove the cracklings onto a tray lined with kitchen towel.
  6. Repeat for the remaining pork skins...
  7. ... and leave to cool down.
  8. Optionally, season with salt, pepper, dried herbs, chili powder or your favourite spices. I'd usually season half and have them for snacking and then I'd leave the other half of the batch unseasoned so I can use it in recipes for breading or even instead of flour to make pies (tips included at the top of this post). Try with Guacamole, Marinara sauce, soured cream or your favourite cheese dip.

Add comment

biuquote
  • Comment
  • Preview
Loading

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (19)

I am picking up pigs tomorrow can I refridgerate the skin amd make them in a day or two or how soon from butchering does it need to be done

Reply

Hi Heather, I would refrigerate it for up to 3 days - or freeze for up to 3 months and defrost when ready to be used.

Reply

I have had the pork skin in my freezer, I didn't have a clue, so now I will cook them, Thank you

Reply

Hi Martina!  Happy New Year to you!  Can you give any idea on the macronutrient front of how these would differ to pork crackling obtained by simply salting and dry roasting the skin?  We always buy extra skin to be able to have plenty of crackling to go round everyone, so I just cook it at the same time as the joint, but don't dehydrate or fry it, simply dry roast.  I'd be very grateful for a reply.  Thank you in advance. Smile

Reply

Hi Caryn and happy new year to you too Smile I'd think that the nutrition facts should be quite similar. When I deep-fry the pork skins, the fat doesn't really soak in and they are quite dry.

Reply

How do you store these...? Does anyone know if it is ok store in the fridge or should I store left overs in dry, room temp space?

Reply

I store them at room temperature - they never last for more than 2-3 weeks in my house Smile If they are properly dehydrated, you won't need to store them in the fridge. You may want to do that only if you plan to store them for longer.

Reply

I wonder if I use a dehydrator (70 degrees max) will they come out right?

Reply

Yes, you can try that for dehydrating them - just make sure that they are dried properly. Then you'll have to fry them in hot oil so they puff up.

Reply

Hi Martina, what other oil can I use? I don't have lard
Thanks!!!

Reply

Hi Melissa, I think you can use tallow or other animal fat or red palm oil (sustainable from West Africa). All these are heat-stable fats. Coconut oil is also an option but would be way to expensive if you use it for deep frying.

Reply

I did this recipe yesterday, only with chicken skins instead of pork skins.  Works like a charm!  Hubby says we had "chick"arrones yesterday.

Reply

Oh I love chicken cracklings! Smile

Reply

I often use store bought chicharrones in some really tasty recipes. I've often wondered if I could duplicate them. I have yet to find pork skins. I'll redouble my efforts and ask butchers now that I know how simple it is. I like the variety that has a little fat on the skin; sometimes meat. I'm looking forward to a fresher Chicharrone. Thanks    

Reply

Great! Just make sure you dehydrate the skins well so they puff up. I get all the pork skins every month from my farmer but the local butcher sometimes has it too.

Reply

Hi Martina, I just found your site and it looks great - i cant wait to get stuck in. I particularly like the idea of using the prok scratchings in place of flour. Quick question which i am sure is covered elsewhere but can you explain the macronutrient ration?
I was working on the basis that 1g of fat = 9 calories and 1 gram of protein = 4 calories. That would make the ration here carbs (0%), protein (72%), fat (27%)... where am i going wrong? Thanks, Mark

Reply

Thanks for spotting that Mark, yes you are right, it's the other way round! I'll correct it now.

Reply

WOW that recipe for pancakes you link to, looks AWESOME. I'll have to make the pork rinds just to make *that* lol
Great ideas here!

Reply

They do look delicious! Let me know when you try them, Hélène Smile

Reply

As Featured On

As Featured