Crunchy pork fat chips

Prep: 55 mins, Cooking: 2 hrs 10 mins
Rate this recipe
Banting chips with chilli and zest salt.

By Food24 June 19 2014
0
SHARES
1.6k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

1 kg pork skin — raw
coconut oil — for frying
Chilli salt:
30 ml Maldon salt
2 dried chillies
lemon — zest only
Tap for ingredients
Tap for ingredients

Method:

Place the pork skin in a big pot and fill with water until the pork skins are totally submerged. Boil the skin for 1½ – 2 hours or until you can easily pierce it with a fork.

Strain the pork skins and cool slightly so that you can handle it easily. Use a fork and a big sharp knife and remove all the soft fat from the rinds. It’s important to get as much fat off the skin as possible. Cut the rind into strips, 2 x 4 cm.

Place the strips of rind on a metal rack in the oven and dehydrate on the lowest temperature (80ºC) overnight. The skin must look like brownish hard plastic.

Heat the oil to 180ºC in a deep-fryer or a heavy pot. Fry the skin until completely puffed up, 30 seconds to a minute.

Remove the pork rinds and drain on kitchen toweling.

Serve your Banting chips with chilli salt or even a delicious Barbeque sauce of your choice.

To make the chilli salt:

Place the salt, chillies and lemon zest in a grinder or food processor and process until fine.

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.