Crispy and Dry Pork Rinds Recipe

Crunchy, golden, and irresistibly savory  these crispy pork rinds (a.k.a. chicharrones) are the ultimate snack or topping. Made with just a few ingredients, this traditional method ensures they turn out extra crispy and not greasy.

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 Ingredients

• 1 kg pork belly (pancetta), chopped into bite-size pieces

• Salt, to taste

• Black pepper, to taste

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• 1 tbsp vinegar (optional, for extra crispiness)

• Oil for frying

 Directions

1. Season the Pork

• Place chopped pork belly in a bowl

• Add salt, pepper, and vinegar (if using)

• Mix well and let sit for 30 minutes to absorb flavor

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2. Dry Out the Pork

• In a wide, dry pan, cook the pork over low heat

• Stir occasionally to render the fat and dry the meat

• This can take 40–60 minutes until pork is golden and the fat is mostly rendered

• Remove the pork pieces and drain on paper towels

3. Fry Until Crispy

• Heat oil in a deep pan to 350°F (175°C)

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• Carefully drop in the pre-cooked pork pieces

• Fry until they puff up and become crisp, about 2–3 minutes

• Remove and drain on paper towels

 Time & Serving

• Prep time: 15 minutes

• Cook time: 1 hour 15 minutes

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• Total time: ~1.5 hours

• Serves: 4–6

 Tips & Variations

• For extra crispy results, chill the dried pork overnight before frying

• Add chili powder, paprika, or garlic salt after frying for a flavor boost

• Serve with hot sauce, salsa, or vinegar dip

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