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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 I’ve run across adopted for the home cook.
Most of the rinds I’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.)
Anyway, if you’ve ever wanted to make your own pork rinds, here’s how to do it:
Note: Squares can be stored in an airtight container at room temperature for up to 2 days before frying.
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