Forget everything you think you know about pork rinds. These aren't the hard, brittle chips you might be used to. We're talking about fluffy pork rinds – unbelievably light and airy, with a satisfying crunch that melts in your mouth. Imagine the perfect balance of crispy exterior and tender, almost cloud-like interior, seasoned just right to tantalize your taste buds. This recipe delivers on the promise of a truly exceptional snack, transforming humble pork skin into a culinary delight. Forget greasy disappointments; this method ensures perfectly puffed rinds every time.
Achieving this texture isn't magic, but it does require a precise approach. From selecting the right cut of pork skin to mastering the double-fry technique, each step plays a crucial role in creating these airy wonders. Ready to learn how to make the fluffiest pork rinds you've ever tasted? Let's dive into the step-by-step guide below!
Tools Needed
- Knife
- Large basin
- Frying pan
- Oil absorbent
Ingredients
- Pork skin: 10 kg
- Salt: 2 tablespoons
- Pork belly powder: 3 tablespoons (approx. 30g)
- MSG: 1 tablespoon
- Baking powder: 15g (half a sachet)
- Oil: null
- Pandan leaves: null
Step-by-Step Instructions
Step 1. Prepare the Pork Skin
- Shave off any excess fat from the pork skin, wash thoroughly with salt or vinegar to remove impurities and ants.
- Cut the pork skin into 1x1 cm cubes or smaller/larger pieces as desired.
Step 2. Marinate and Initial Fry
- Marinate 5kg of pork skin with salt, pork belly powder, MSG, and baking powder. Mix well and let it marinate for 10-15 minutes.
- Heat oil in a frying pan over medium heat until it covers the pork skin.
- Fry the pork skin until it starts to release oil and puff up. Do not fry it dry.
Step 3. Rest and Re-fry for Crispiness
- Remove the pork rinds and let them rest for at least 2 hours, or preferably overnight.
- Re-fry the pork rinds in hot oil for about 10 seconds per batch until they puff up and turn golden yellow. This may require 2-3 batches.
- Add pandan leaves during the last frying batch for extra aroma.
Step 4. Drain and Serve
- Remove the pork rinds and drain excess oil using an oil-free salad maker or oil absorber.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using medium heat prevents the pork skin from exploding and sticking.
- The sound of crackling indicates the pork rinds are puffing up.
- For large batches, re-fry in hot oil for a shorter time to achieve maximum crispiness.
- Adjust the heat as needed to avoid burning, but maintain a high enough temperature for optimal puffing.
Nutrition
- N/A
FAQs
1. Why do my pork rinds explode when I fry them?
This usually happens because of trapped moisture inside the skin. Make sure your pork rinds are completely dry before frying, and prick them several times with a fork to release any steam.
2. How do I prevent my pork rinds from sticking to the pan?
Use a high enough temperature – the fat should be shimmering hot. Ensure your pork rinds aren't overcrowded in the pan, and use a neutral oil with a high smoke point like peanut oil or canola oil.
With a little practice and these simple tips, you'll be making crispy, fluffy pork rinds that are the envy of all your friends. So ditch the store-bought versions and embrace the satisfying crunch of homemade perfection. Enjoy your delicious, explosion-free, and stick-free pork rinds!