Pork Rinds with Chile Lime Salt Recipe

Name: Pork Rinds with Chile Lime Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds raw pork skin; Grapeseed oil or other neutral-flavored oil, for frying; Chile Lime Salt, for serving, recipe follows; Special equipment: a dehydrator; a deep fryer or heavy pot; 1 cup kosher salt; 4 tablespoons lime juice; 2 tablespoons Korean chile flakes; 1/2 tablespoon Cajun blackening seasoning; 1/4 teaspoon cayenne pepper; Zest from 4 limes

Servings: persons

1
Put the pork skin in a large pot and cover with water by 4 inches.
2
Boil the skin for 2 hours.
3
Drain the skin, return to the pot and cover with cold water.
4
Drain again.
5
Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
6
Scrape any remaining fat off the skin using a spoon (or other utensil with a good scraping edge).
7
It's important to get as much fat off the skin as possible.
8
Cut into rectangles approximately 2 inches by 1/2 inch.
9
Dehydrate on the lowest temperature setting for 48 hours.
10
The skin should look like brownish hard plastic.
11
Heat oil to 375 degrees F in a deep-fryer or in a heavy pot.
12
Fry the skin until puffed, 30 seconds to a minute.
13
Remove the pork rinds to a paper towel-lined bowl and season with Chile Lime Salt.
14
Mix the salt with the lime juice and spread on a baking tray.
15
Place somewhere warm with good air circulation until dry.
16
Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds raw pork skin, Grapeseed oil or other neutral-flavored oil, for frying, Chile Lime Salt, for serving, recipe follows, Special equipment: a dehydrator; a deep fryer or heavy pot, and more.

Yes, Pork Rinds with Chile Lime Salt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Rinds with Chile Lime Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions