Crispy Pork Rinds

By Kevin • All, Meat, Starters • 14 Jun 2015

Crispy Pork Rinds

As much I made these with naturally raised, pastured pork that’s high in CLA, it’s not exactly health food and the nutrition info I’ve included is an estimate at best. It is an absolutely amazing snack though and if you haven’t pork rinds prepared this way, you haven’t lived.

I first had them when Pubchat Podcast star co-host, Adrain Trimble and I were out cycling (while drinking bourbon of course). He shared some as a mid-ride snack and I immediately had to know how he prepared them.

Time: 2 hours (plus drying time)

Serves: 8


1-foot square piece of pork skin – fat trimmed to approximately ¼” thick
1 tablespoon kosher salt
½ teaspoon fresh ground black pepper



Sprinkle the salt and pepper on both sides of the pork skin. Refrigerate on a rack overnight or up to three days.

Preheat your oven to 350F.

Cut the skin into 1” by 2” rectangles and place on a baking pan.

Cook for ten minutes, then reduce temperature to 300F. Continue cooking, draining fat and turning the pieces every twenty minutes until the skin begins to blister (approximately 90 minutes).

Remove from oven, let cool and serve.

Get the PDF and nutrition info

2 Responses

  1. David

    Retirement starts tomorrow… Flying Monkey Beer shipping everywhere and not available on tap in MB? Must be good S#!t 🙂

    • Why have I not noticed your comments? Crazy. I friend of mine reps Flying Monkeys and was just at the brewery this weekend. Another was in Spain where they have loads of Flying Monkeys on tap too. Weird.

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