how to dry pork skin

By the … 14th Nov 2017. Step 1 Score the pork belly skin all over, careful not to cut into the flesh, dry and leave uncovered in the fridge for 24 hours or overnight. Heat oven to 250°C, and you really need to crank that heat right up as high as you can, the oven needs to be super hot for the crackling to work. Poke as many holes on the skin as possible (recommended to use a pork skin pricking tool). 2. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Then dry off skin with paper towels. Remember, salt = the desirable crispy bubbles rather than hard/flat skin. Pork rinds or pork skin is commonly consumed as a snack, in which it is fried or roasted on pork fat. The drier the skin, the better the crackling. The first is to set your grill up for a lower cooking temperature. Posted by Chef Perry Perkins In this case, 94% of readers who voted found the article helpful, earning it our reader-approved status. Make sure there is at least a quarter inch (0.6 centimeter) of skin on the meat. Dry your pork skin, do this overnight in the fridge, or really pat it dry with a paper towel. Wipe the skin dry with a paper towel. wikiHow marks an article as reader-approved once it receives enough positive feedback. By signing up you are agreeing to receive emails according to our privacy policy. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. Over the sink, pour boiling water evenly across the skin. Weigh joint and roast the meat for 25 mins at 240C/fan 220C, then turn the oven down to 190C/fan 170C and roast for 25 mins per 450g/1lb. Yes, pork rinds are okay for a low-carb diet because they don't contain any carbs! The layer of fat underneath is retained, and can be eaten with the skin or removed. For this step, we recommend using the wet hand/dry hand method. First, trim any fat away from the pork skin and cut it into small pieces. Use a BBQ skewer, pointed sharp object or meat tenderizer to pierce the skin all over. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. In terms of food safety, if I wanted to make a fried German ham hock, typically I’d see them boil it, make slits in the skin and then store it in the fridge uncovered overnight to dry the skin and then fry it. This was an excellent recipe. Last Updated: March 29, 2019 His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”, You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com, Copyright © 2021 Latin Touch. Poke as many holes on the skin as possible (recommended to use a pork skin pricking tool). Preheat oven to 220C fan-forced (240C conventional). Consuming raw pork can cause illness. He started by patting the pork belly dry with a kitchen towel, then he added table salt over the top – enough to cover the fat. To cook these, follow the package instructions. I used to make pork rinds: boil, defat and leave them in a dehydrator, once it dried I fried them. Please consider making a contribution to wikiHow today. This step is … Subscribe to our newsletter to get the latest scoop right to your inbox. The skin is scored by slicing lines diagonally across, about 1 inch apart, and then slicing lines diagonally the opposite way. Otherwise, it will clump rather than coat the pork skin. Alternatively, buy a large cut of pork belly with the skin on it. I’ve found 300 degrees is the sweet spot. Once your pork skin is cooked, let it cool and make sure it is fully dry. Around here, this is usually a waste product after slaughter – if you don’t process your own hogs (ours are done at a local approved slaughterhouse) ask a local butcher if it would be possible to have skins saved for you. Therefore, avoid making excessively large pieces. wikiHow's. 2. Alternatively, buy a large cut of pork belly with the skin on it. I suggest roasting over a pan with just enough liquid to protect the meat juices which drop into it. Please consider making a contribution to wikiHow today. Consuming raw meat can cause severe illness. The heat of the oven causes the fatty pork skin to dry, bubble up and become crunchy. Drying the skin will make all the difference. Tips For flavor, apply a light coating of baking spray to the boiled and cooled pig skins, then sprinkle with flavoring that is non-toxic to dogs -- such as rosemary, basil or parsley -- … Use the skin within 3 days of purchase. Fry the pork skin until they look like the ones in the potato chip isle, pretty much just eyeball it. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/91\/Make-Pork-Rinds-Step-1-Version-2.jpg\/v4-460px-Make-Pork-Rinds-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/91\/Make-Pork-Rinds-Step-1-Version-2.jpg\/aid941090-v4-728px-Make-Pork-Rinds-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"