Crispy and Dry Pork Rinds Recipe

Directions

1. Season the Pork

• Place chopped pork belly in a bowl.

• Season with salt, pepper, and vinegar (if using).

• Mix well and let marinate for 30 minutes to enhance flavor.

2. Render & Dry the Pork

• Heat a wide, dry pan over low heat.

• Add the pork pieces and cook slowly, stirring occasionally, to render out the fat.

• Continue cooking for 40–60 minutes until the pork turns golden and most fat has melted away.

• Remove pork pieces and drain on paper towels to remove excess fat.

3. Fry to Crispy Perfection

• In a deep pan, heat oil to 350°F (175°C).

• Carefully add the pre-cooked pork pieces in batches.

• Fry for 2–3 minutes, until they puff up and turn deep golden and crispy.

• Remove and drain on fresh paper towels to absorb excess oil.

Time & Serving

• Prep time: 15 minutes (+ 30 minutes marinating)

• Cook time: 1 hour 15 minutes

• Servings: 4–6 (as a snack or topping)

Enjoy warm as a snack, salad topper, or with your favorite dip!

Key Improvements:

✅ Clearer steps (e.g., “Render & Dry the Pork” instead of “Dry Out the Pork”).
✅ More precise instructions (e.g., “fry in batches” to prevent overcrowding).
✅ Better formatting for easy reading.
✅ Added serving suggestions for versatility.