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Swig and Swine’s Pork Rinds with Tabasco Honey & Blue Cheese Recipe
1large piece pork skintrimmed of excess fat and nipples if present
4cupslard and/or peanut oil Salt and pepper
1/4cupTabasco hot sauce Blue cheese crumbles
1. 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.
2. Carefully remove skin with a slotted spoon and arrange it in even layer, a with no folds, on cooling rack placed over a sheet pan. Place in refrigerator and cool completely, approximately 2 hours.
3. Once the skin is cold, use spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin.
4. 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.
5. Break skin into 1-inch square pieces.
6. Heat deep-sided pot with 4 inches of lard or peanut oil (or a combination) to 385– 400 degrees.
7. Fry one square at a time until puffy and crispy, about 15 seconds. Remove from oil and place on paper-towel-lined tray. a
8. Mix honey and Tabasco until combined. Drizzle on hot rinds and finish with crumbled blue cheese.
Note: Squares can be stored in an airtight container at room temperature for up to 2 days before frying.