Swig & Swine's Pork Rind Recipe

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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 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:

Swig and Swine Pork Rinds

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

Chef Anthony DiBernardo's pork rinds are amazing. Crispy, salty, sweet, spicy...the perfect start to a great BBQ or just a delicious snack any time.
Prep Time: 4 hours 30 minutes
Cook Time: 15 minutes
Dehydrating Time: 8 hours
Total Time: 4 hours 45 minutes
Course: Appetizer
Cuisine: Barbecue
Keyword: Anthony DiBernardo, Honey, Pork Rinds, Swig and Swine, Tabasco
Servings: 25
Calories: 1776kcal


  • 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.

Make Honey-Tabasco Sauce

  • Mix honey and Tabasco until combined.
  • Set aside for later use.

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: 1776kcal | Carbohydrates: 74g | Protein: 59g | Fat: 140g | Saturated Fat: 45g | Cholesterol: 148mg | Sodium: 4391mg | Potassium: 476mg | Sugar: 71g | Vitamin A: 1125IU | Vitamin C: 44.9mg | Calcium: 728mg | Iron: 1.5mg
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Check out these other authentic SCBBQ recipes we’ve published on destination-bbq:

Rodney Scott’s Collard Greens Recipe

Aull Family Hash Recipe

And we’ve published the following sides recipes in the SCBBQ Recipes: Going Whole Hog cookbook  (read more about that here):


  • 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