Have you ever wondered exactly how the skin of a pig is transformed into a crunchy snack? Why, of course you have! In fact, it's probably been keeping you up at night. Well, fear no more, we're here to save you any further lost sleep by explaining the pork rind-making whole process.
First, get some skin from a pig. (If you really want to know how to butcher a hog, there's plenty of how-to videos out there, but they're not for the faint of heart.) Having obtained your pig skin through whatever means necessary, cut the skin into squares, and then boil them in a pot of water for about an hour. Drain the skins, then chill them in the refrigerator for four or more hours to solidify the fat. After the fat is sufficiently solidified, scrape it off the skin. The next step (we're nowhere near done yet) involves dehydrating the skins in a low-temperature oven (180 degrees) for about 10 hours or overnight. This process also serves to render away all remaining fat, only so you can add it back again in the next step, which is deep frying. Heat up a pot of oil to 400 degrees, drop in a few skins at a time, and stir them around until they're entirely puffed up. Remove the puffed-up skins, place them on a rack to drain, and season while they're still hot. Then let the skins finish cooling, and, once that's done, it's time to... pig out.
If you have any questions on Make Crispy Pork. We will give the professional answers to your questions.