Fried Pork Skins aka Chicharron

Pamela Rappaport


We use our smoker to make bacon. Once the bacon is smoked you cut the skin away from the pork belly. I can't stand to waste all of that porky goodness so I learned to make fried pork skins aka pork rinds aka chicharrones. Whatever you call them, they are good. If you put the skin back into the smoker to dehydrate you can get some really smoky pork skins. Sprinkle these with a bbq rub after frying and it's like being in smoky, bbq, crunchy, heaven.

pinch tips: How to Melt and Soften Butter




30 Min


13 Hr


Deep Fry


the skin from one pork belly
oil for frying
seal salt or other seasonings of your choice

Directions Step-By-Step

Put the skin on the chopping board with the fat side up, try to remove all the fat you can, cut the clean skin into strips about 1/2 x 1 1/2.
Cook the strips in boiling water for 10 min and then strain, let them cool a bit.
Spread them in a single layer in a dehydrator or on a rack in an oven at 125F for at least 12 hrs or until dried (it should be hard). OR us your smoker. :)
At this point you can cook immediately or save for another time.
Prepare a pot with oil at 350F
Add the dried skins, they will puff very fast so be ready with a slotted spoon and a plate to drain them on. Remove from the oil and place them on paper to drain.
Sprinkle with sea salt, bbq seasonings, your favorite rub, herbs, whatever.

About this Recipe

Main Ingredient: Pork
Regional Style: Southern
Hashtags: #Fried, #chicharron, #pork