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  • Author: Jill Baker
  • Yield: 12-15 appetizer portions 1x


Who doesn’t LOVE those crispy little bits of pork skin? Now, some folks get this delish snack confused with another similar yummy snack, Chicharróns. Now you can school those folks with your knowledge of knowing which is which and why each one deserves it’s very own slot in our recipes!

Cracklings are cooked briefly and retains it fat, whereas Chicharróns are cooked in water and have rendered out most of it’s gelatin and fat.

Cracklings are crispy, chewy, and protein rich, while Chicharróns are puffy and airy when dropped into oil.



2 lbs Pork Rind from the Shoulder or Belly, cut into 1×1/4 inch (2.5×0.5 centimeter) strips
1 1/2 tsp (8 grams) Kosher Salt
1 Tbsp. Sweet or Hot Smoked Paprika
1 tsp. Fresh Ground Black Pepper
1 tsp. Garlic Powder
1/2 tsp. Cayenne Pepper


To Prep the Rinds:
1. Preheat oven to 400 degrees (F)
2. Bring a large pot of salted water to a boil and add in the strips of pork (rinds) and cook for 20-30 minutes until tender (when you are able to pinch a hold in them with your thumb and finger, it’s ready.)
3. Strain, rinse, cool, and pat dry.
4. Season with salt

Finishing the Rinds:
1. Line a baking sheet with parchment and spread the rinds out in a single layer.
2. Place in preheated oven and roast, turning often for even browning, until crispy. About 35-40 minutes should be sufficient.
3. Transfer to paper towels to drain.

Add Seasoning:
1. While still hot, toss rinds into the seasoning mixture containing the paprika, black pepper, garlic powder, and cayenne pepper.
**For less coating, simply sprinkle the spice mixture overtop of the hot rinds vs tossing them in the mixture.**


This dish can be made using chicken or even duck skin as well!

This excerpt is taken from Pâté, Confit, Rillette, Brian Polcyn with Michael Ruhlman

To purchase this book, visit: click here