Homemade Deep Fried Pork Rinds
Pork Rinds use only pork fat. Not to be mistaken for cracklins. Cracklins use a cut of pork that has the pork skin, pork fat and pork meat all attached.
The easiest place to get the pork skin or pork fat to make deep fried pork rinds or cracklins is from either a pork butt roast or rump roast. You will see the skin or fat still attached to the roast. Actually any piece of pork that has skin or fat attached to it can be used to make pork rinds or cracklins. You can collect and freeze the pieces of fat and skin from your roasts and other cuts until you have enough to make a big batch. Or you could just make a small batch with that fresh ham that you bought for Easter dinner. Just remove the fat and skin before you cook your ham or roast trying to get off as much of the fat from the roast as possible. Refrigerate it or freeze it for later or deep fry up a batch, while your roast is cooking, for an appetizer.
To make pork rinds, cut fat\skin in about 1″ X 1″ squares. To make them fluffier, at the beginning of the cooking process, re-chill the fat by placing in the refrigerator. Now that the fat has been cut and chilled, you are ready to cook. Traditionally cooking pork rinds was done in lard, but you may substitute peanut oil or any other fry oil that has a high smoking point. In your cast iron stove top deep fryer get several inches of oil very hot. Place the fat pieces in the hot oil and deep fry until light and golden brown. Do not overcook! Pork rinds can get hard. Also be careful of popping and spitting when placing the fat in the oil due to the cold being placed in the hot oil.
Once they are brown, remove from the pot and place on paper towels to drain and season them immediately. You can use Cajun spice, cheesy spice, barbecue flavoring, Bacon Salt, whatever you like.
Serve and eat right away or store in an airtight container to preserve freshness.