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Homemade pork rinds

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Ingredients for 1 servings:

  • 500 g pork belly, with rind
  • 500 g lean pork, shoulder or leg
  • 250 g lean beef
  • 250 g pork rind
  • 30 g curing salt
  • 4 g white pepper, ground
  • 2 g garlic powder
  • 1 g nutmeg
  • 1 g all-spice
  • 5 g Maggi
  • 3 cups broth

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Boil the meat and pork rinds for 1 hour. Then let them cool and cut the pork belly into pencil-thick, 5cm long strips. Mince the pork rinds and beef through the 3mm slices, and the lean pork through the 8mm slices. Add the salt, spices, and cooking broth to the mixture and mix well. Place the pork rinds in cans and boil for about 2 hours, or fill them into casings and boil at 80°C – 1 minute per mm of sausage diameter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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