Swig and Swine’s Chef Anthony DiBernardo shared this recipe for pork rinds with
. The Local Palate
This dish is a staple
on the Swig and Swine menu and, of course, pork rinds are a common sight in BBQ restaurants across SC; however, this is the first recipe that we have run across adopted for the home cook.
Most of the rinds we’ve seen cooked have been on a whole hog over the pit puffed quickly with direct heat at the end of the cook, but obviously, that’s not practical for those of you at home.
That said, it’s not exactly a quick process either.
The recipe involves several, distinct stages and requires at least two days. (Wonder if it could be done in large batches and frozen after step 5, but probably not.)
Swig & Swine currently has several locations in the Charleston area:
West Ashley, Downtown, Mt. Pleasant, and Summerville.
Anyway, if you’ve ever wanted to make your own pork rinds, here’s how to do it:
Prep Time: 4 hours 30 minutes Cook Time: 15 minutes Dehydrating Time: 8 hours Total Time: 4 hours 45 minutes
Calories: 1776 kcal
1 pork skin large piece, trimmed of excess fat and nipples if present 4 cups lard and/or peanut oil, for deep frying 1/4 cup honey 1/4 cup Tabasco hot sauce 1 cup Blue Cheese crumbles salt to taste pepper ground, to taste
Preparing Pork Skin
Place pork skin in a large pot and cover with water. Weigh down with a plate to submerge.
Bring to boil over low heat and cook until skin is soft and pliable, but not falling apart and water is white, approximately 1.5 – 2 hours. Add more water if necessary.
Carefully remove skin with a slotted spoon and arrange it in even layer, with no folds, on a cooling rack placed over a sheet pan. Place in refrigerator and cool completely, approximately 2 hours.
Once the skin is cold, use spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin.
Return to the cooling rack set over a sheet pan.
Set oven to the lowest possible setting, around 200 degrees, and dehydrate skin overnight until dry, brown, and brittle.
Break skin into 1-inch square pieces.
Cooking the Rinds
Heat deep-sided pot with 4 inches of lard or peanut oil (or a combination) to 385– 400 degrees.
Fry one square at a time until puffy and crispy, about 15 seconds.
Remove from oil and place on a paper-towel-lined tray.
Drizzle Honey-Tabasco mixture on hot rinds.
Finish with crumbled blue cheese.
Note: Squares can be stored in an airtight container at room temperature for up to 2 days before frying.
Calories: 1776 kcal | Carbohydrates: 74 g | Protein: 59 g | Fat: 140 g | Saturated Fat: 45 g | Cholesterol: 148 mg | Sodium: 4391 mg | Potassium: 476 mg | Sugar: 71 g | Vitamin A: 22.5 % | Vitamin C: 54.4 % | Calcium: 72.8 % | Iron: 8.4 %
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Check out these other authentic SCBBQ recipes we’ve published
Rodney Scott’s Collard Greens Recipe
Aull Family Hash Recipe
And we’ve published the following sides recipes in the
(read more about that SCBBQ Recipes: Going Whole Hog cookbook here): Sides
Rodney Scott’s Collard Greens Recipe
Rodney Scott’s Banana Puddin’ Family Recipe
Melvin’s Legendary Collard Greens Recipe
Fried Corn, Shuler’s BBQ-Style
Swig and Swine’s Pork Rinds with Tabasco, Honey, & Blue Cheese Recipe
Swig & Swine’s Pimento Cheese Recipe
Swig & Swine’s Quick And Easy Creamy Coleslaw Recipe
Swig and Swine’s Beans with Brisket Recipe
Home Team BBQ’s Mac and Cheese Recipe
Home Team BBQ’s Collards Recipe
Jimmy Hagood’s Cast-Iron Skillet Corn Bread With Cane Syrup Recipe
Jimmy Hagood’s Lowcountry Brunswick Stew Recipe
John Lewis’s Hatch Green Chile Corn Pudding Recipe
Lewis Barbecue-Style Cole Slaw Recipe
John Lewis’s Buttermilk Potato Salad Recipe
John Lewis’s Hatch Chile-Cheese Biscuits Recipe
Price’s Bar-B-Que’s Macaroni and Cheese Recipe
Price’s Bar-B-Que’s Broccoli Cornbread Muffins Recipe
Joe Dabney’s Palmetto-Style Hush Puppies
Bessinger’s Copycat Onion Ring Recipe
Learn More About Our SCBBQ Cookbook