Appon's Thai Food Recipes

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Puffed Pork Rind


You've seen these puffed pork rinds many times, but have you ever wondered how they're made? It turns out to be very simple. I'm using the pork skin I trimmed from the rolled pork, I made a few weeks back. It was sitting in the freezer just waiting to be used, and I decided I'd use it for a Pork Rind Salad.

Large Piece of Pork Rind
3 Tablespoons Salt


1. Boil the pork rind in salty water for 5 minutes. I used 2 Liters of water and 3 tablespoons of salt.
2. Remove any thick hairs from the rind, they're not pleasant, and cut the rind into small strips.
3. Spread out and leave to dry in the sun for 3-5 days. This is the most important part, the drying. When they've been dried long enough, they become shiny, if you don't let them dry they just don't puff up as well. You can see mine in the photograph above.
4. You can also dry them in a low oven to achieve a similar result, 120 degrees Celsius, for at least half an hour. Watch them closely, you don't want them to cook, just dry out and become shiny.
5. Heat vegetable oil till its hot and put them in, fry till they're puffed up. Best to try just one piece first.
6. If the oil is too cold or you haven't dried them well enough they don't puff up. You'll still end up with crunchy pork rind, but not puffed up crunchy pork rind.

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This page contains a single entry from the blog posted on February 21, 2012 10:35 AM.

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