Air Fryer Pork Rinds: A Quick, Crispy Treat

Pork rinds are a popular snack, often used as a keto-friendly substitute for breadcrumbs. They are made by frying or roasting the skin of a pig. You can make pork rinds in an air fryer, which is a healthier alternative to deep-frying.

Choosing the right pork skin

Quality

Look for pork skin that is thick, firm, and has minimal fat. Avoid skin with any bruises or blemishes, as these can affect the texture and flavour of your final product.

Source

You can purchase pork skin from your local butcher or supermarket. If you're unable to find it, opt for skin-on pork belly and remove the skin yourself. You can also find pork skin at Asian and Mexican markets or buy it online.

Preparation

Before cooking, trim off any excess fat and hair from the skin. This step is crucial, as it will help your pork rinds become crispier. Then, cut the skin into strips or your desired shape.

Drying

Place the pork skin in the fridge, uncovered, and let it dry out for at least 24 hours. This step is important and will help you achieve the best crackling. If you're in a rush, you can skip this step, but your pork rinds may not be as puffy and crispy.

Cooking

After drying, the pork skin is ready for cooking. You can either deep fry it or use an air fryer for a healthier option. If you're deep frying, heat your oil to around 350-375°F (177-190°C). If using an air fryer, preheat it to 200°C or 390°F, depending on the model, and cook the skin for 20-30 minutes.

Remember to season your pork rinds generously with salt and your favourite spices. Enjoy your homemade pork rinds as a delicious snack or topping!

Preparing the skin for cooking

Firstly, ensure you have a good quality piece of pork skin. If you are unsure, visit your local butcher or a supermarket, where you can typically find it in the freezer section.

Once you have your pork skin, it is important to clean it thoroughly. Use water to wash any impurities off the skin and then dry it with a paper towel.

The next step is to cut the pork skin into manageable blocks that will fit into your cooking pot. Place the skin inside the pot, cover it with water, and weigh it down with a heavy object to ensure it stays submerged. Cook the skin for approximately an hour.

After cooking, let the pork skin cool down. This step is important because it will be easier to remove any remaining fat when the skin is cooled. Use a sharp knife to scrape away any excess fat. The aim is to remove as much fat as possible because the less fat there is, the more your pork rinds will expand when air-fried.

Once you have removed the fat, ensure that the pieces of skin are completely dry. This step is crucial because any moisture left on the skin will affect the dehydration process.

Cooking the pork rinds

The first step to cooking your pork rinds is to separate the skin from the meat. You can buy pork skin/rind from most butchers and supermarkets, or you can take it from a pork roast.

Next, you need to dry out the skin. Place the skin on a plate or in a cooking pot and leave it uncovered in the fridge for at least 24 hours or overnight. If you're using a cooking pot, add water and weigh the skin down to ensure it is fully submerged, then cook for around an hour.

Once the skin is cooked, let it cool, then use a sharp knife to scrape away any remaining fat. The drier and less fatty the skin, the more your pork rinds will puff up when air frying.

Now it's time to dehydrate the skin. Place the pieces of skin on dehydrator racks and leave for around eight hours. It's a good idea to swap the trays occasionally to ensure the skin is dehydrated evenly. You can then store the dehydrated skin in an airtight jar or bowl; it will keep for a long time.

When you're ready to cook your pork rinds, place a few pieces of dehydrated skin into the air fryer basket. Don't overcrowd the basket as the pork rinds will double in size. Set the air fryer to its highest temperature and cook for 7-10 minutes. The exact time and temperature will depend on your air fryer model, so check the instructions.

After 10 minutes, you should have crunchy cracklings or pork rinds. Sprinkle them with salt or your favourite spices while they're still warm.

Seasoning the pork rinds

If you want to add extra flavour to your pork rinds, you can also coat them with your favourite seasoning. For example, you could use taco or enchilada seasoning for a Mexican feel.

You can also make your own low-carb ranch dressing to season your pork rinds. Simply cook the pork rinds in the air fryer, place them in a bowl, and toss them with the ranch dressing.

Storing the pork rinds

Storing Fresh Pork Skin:

If you have fresh pork skin that you plan to cook or bake later, the best way to store it is in the fridge. This will prevent the skin from going bad or drying out before you're ready to use it. Alternatively, you can also freeze fresh pork skin for longer-term storage. Place it in a freezer-safe container or bag, and it will stay fresh for up to six months.

Storing Dehydrated Pork Skin:

Once you've dehydrated your pork skin, you can store it in an airtight container. It will stay fresh for a long time and can be used whenever you want to make fresh air fryer pork rinds.

Storing Cooked Pork Rinds:

To maintain the freshness and crunchiness of cooked pork rinds, store them in an airtight container or a sealed food storage bag. Avoid using paper bags, as they can get soiled in the fridge or freezer. Keep the container in a cool, dry place, away from sunlight and moisture.

If you want to store cooked pork rinds for a longer period, consider placing them in the freezer. They can stay fresh and crispy for up to three months this way. However, if you're only storing them for a few days, the refrigerator is a better option, and they will stay fresh for about two days.

Extending the Life of Pork Rinds:

To extend the life of your pork rinds and maintain their crunchiness, store them in an airtight container. If they have already gone stale, you can revive them by baking them in the oven for a few minutes to eliminate moisture.

Additionally, consider using oxygen-absorbing packets or dessicant packs to further prolong their freshness. These packets will help prevent bacterial growth and moisture absorption, keeping your pork rinds crispy and tasty.

Frequently asked questions