Fried Pork Skin
If you make the Fakin’ Bacon and remove the skin you can make this or buy pork skins.
You can use this in many different ways. Eat it plain (flavored how you want) or use it as a condiment on a salad instead of croutons.
Try it with our Chicken Salt, Big Island Seasoning Salt or BBQ Seasoning.
E ai ka kou (let's eat)!!! Happy snacking.
Pork Skins- as much as you want to make.
Clean the pork skin. Cut off as much fat as possible.
Bring a pot of water to boil. Add the pork skin. Return to a simmer. Simmer for 2 hours.
Take out of the water and cool to the touch.
At this point you can scrape off as much of the fat as possible.
Cut down the skins to a 1 by 1 inch squares or to the size of your choice.
Dehydrate the skins at 150 degrees for about 10 hours or until it's fully dried. If you don’t have a dehydrator, turn your oven to the lowest setting possible and bake on a screen or silt pad for 10 hours. Check the doneness. The skins should be completely dry and crack when you try to bend it. It will become somewhat translucent.
In a pot filled halfway with oil (a neutral flavored oil) bring the oil to 375 to 400 degrees.
Fry the dry pork skin. It will bubble up and become crisp.
Season it once it comes out of the fryer. A good dip is nuac chom or hawaiian chili pepper water.
When you make this, take a picture, post it, tag me in the post and use #cookingwithclay. I would love to see how yours turned out.