Swig & Swine's Pork Rind Recipe | Destination BBQ

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Swig and Swine’s Pork Rinds with Tabasco Honey & Blue Cheese Recipe

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Swig and Swine Pork Rinds

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:

Swig and Swine’s Pork Rinds with Tabasco Honey & Blue Cheese Recipe

Ingredients

  • 1 large piece pork skin trimmed of excess fat and nipples if present
  • 4 cups lard and/or peanut oil Salt and pepper
  • 1/4 cup honey
  • 1/4 cup Tabasco hot sauce Blue cheese crumbles

Instructions

  1. 1. Place pork skin in large pot and cover with water. Weigh down with 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.
  2. 2. Carefully remove skin with slotted spoon and arrange it in even layer,with no folds, on cooling rack placed over sheet pan. Place in refrigerator and cool completely, approximately 2 hours.
  3. 3. Once skin is cold, use spoon or bench scraper to remove all subcutaneous fat, being careful not to tear skin.
  4. 4. Return to cooling rack set over sheet pan. Set oven to lowest possible setting, around 200 degrees, and dehydrate skin overnight until dry, brown, and brittle.
  5. 5. Break skin into 1-inch square pieces.
  6. 6. Heat deep-sided pot with 4 inches of lard or peanut oil (or a combination) to 385– 400 degrees.
  7. 7. Fry one square at a time until puffy and crispy, about 15 seconds. Remove from oil and place on paper-towel-lined tray. Season.
  8. 8. Mix honey and Tabasco until combined. Drizzle on hot rinds and finish with crumbled blue cheese.

Recipe Notes

Note: Squares can be stored in an airtight container at room temperature for up to 2 days before frying.

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