Crunchy Pig Skin Popcorn

1. 1

   Place pig skin in stockpot, cover with water and bring to a boil.

2. 2

   Boil skin for 2 hours, until very soft and able to tear apart easily.

3. 3

   Turn pot off and let cool for half an hour.

4. 4

   Remove skin from warm water and lie out onto cooling racks, skin side down, and place in refrigerator for 2 hours.

5. 5

   Once chilled, remove skin from rack and begin to scrape off as much fat as possible.

6. 6

   (This is important, the more fat you remove the crispier your popcorn will get.)

7. 7

   Once you have removed all of the fat, dice the skin into 1/4-inch cubes and allow to dry out on a sheet tray overnight or until completely dry.

8. 8

   The skin will feel rock hard and inedible, thats how to know it's ready.

9. 9

   Once skin is completely dry, drop into a 375F deep fryer and allow to puff.

10. 10

    It'll take about 20 seconds.

11. 11

    Remove what is now the popcorn from the fryer, season with spice mix and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.