Thursday, February 7, 2013

CAJUN CHICHARRONES (PORK RINDS)


If you have ever been in my car, you know what pork rinds smell like. I have them with me, almost at all times. Now multiply that smell by 10 and that's what I am smelling in my house, right now. I know the ones from the gas station are from gross pork and fried in canola oil, but I am an addict. So I went ahead and made my own. 





Currently, the gas station pork rinds come in just a few flavors: plain, BBQ, hot & spicy, salt & vinegar, and chile-lime. I love spicy, but I'm bored with the generic. I decided to come up with a cajun seasoning, much like Tony Chachere's, for my pork rinds. In the future, I think I'll try a ranch seasoning or maybe something with curry? I used to make all kinds of crazy seasonings for popcorn back in the day. Now I can do it with pork rinds!

Good luck on this recipe. You may have to be a committed pork-rind addict to go through with it. But it is definitely worth it!



Cajun Chicharrones
skin from 3-4 pounds of pastured pork
1 cup coconut oil, ghee or bacon fat
1-2 Tbsp Cajun Seasoning

Cajun Seasoning:
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 teaspoon salt

Trim the fat off the skin as best you can. Place skin in a pot and cover with water. Bring to a boil for 30 minutes. Remove from the water and let cool. Slice into 1x3" strips and spread out (skin side up) on a wire rack on top of a foil-lined sheet pan. Bake in the oven for 6 hours at 200ยบ. Remove from the oven and let cool. At this point, use a grapefruit spoon to scrape out all the remaining fat from the skin. The fat must come off! Heat oil over medium-high until smoking and ready to fry. Fry the pork skins in small batches (stand back) until they are bubbly, crackly and LIGHT golden. Flip once. They will fry up in less than one minute. Drain on paper towels and sprinkle with seasoning immediately. 


Tip: you can usually find skin-on pastured pork at the farmer's market. If you are not using the pork skins right away, stick it in your freezer and thaw when you are ready for this recipe! 

1 comment:

  1. these tasted so good!! very easy to follow directions since this was my first time making pork rinds.

    ReplyDelete

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