{"id":2621,"date":"2015-06-14T09:55:33","date_gmt":"2015-06-14T14:55:33","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2621"},"modified":"2015-06-12T15:34:17","modified_gmt":"2015-06-12T20:34:17","slug":"crispy-pork-rinds","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2621","title":{"rendered":"Crispy Pork Rinds"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2622\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds-300x225.jpg\" alt=\"Crispy Pork Rinds\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds-768x575.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>As much I made these with naturally raised, pastured pork that&#8217;s high in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Conjugated_linoleic_acid\" target=\"_blank\">CLA<\/a>, it&#8217;s not exactly health food and the nutrition info I&#8217;ve included is an estimate at best. It is an absolutely amazing snack though and if you haven&#8217;t pork rinds prepared this way, you haven&#8217;t lived.<\/p>\n<p>I first had them when\u00a0<a href=\"http:\/\/pubch.at\">Pubchat Podcast<\/a> star co-host, <a href=\"https:\/\/twitter.com\/adriantrimble\">Adrain Trimble<\/a> 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.<\/p>\n<p><strong>Time: 2 hours (plus drying time)<\/strong><\/p>\n<p><strong>Serves: 8<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1-foot square piece of pork skin \u2013 fat trimmed to approximately \u00bc\u201d thick<br \/>\n1 tablespoon kosher salt<br \/>\n\u00bd teaspoon fresh ground black pepper<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Sprinkle the salt and pepper on both sides of the pork skin. Refrigerate on a rack overnight or up to three days.<\/p>\n<p>Preheat your oven to 350F.<\/p>\n<p>Cut the skin into 1\u201d by 2\u201d rectangles and place on a baking pan.<\/p>\n<p>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).<\/p>\n<p>Remove from oven, let cool and serve.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As much I made these with naturally raised, pastured pork that&#8217;s high in CLA, it&#8217;s not exactly health food and the nutrition info I&#8217;ve included&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,9],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/06\/Crispy-Pork-Rinds.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2621"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2621"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2621\/revisions"}],"predecessor-version":[{"id":2628,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2621\/revisions\/2628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2622"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}