Recipe for sous vide pork rinds
At our home, we love sous vide—and we love pork cracklings!
They can barely come out of the oven before my ravenous wife and 3-year-old daughter are ready to devour them.
There’s hardly a method I haven’t tried on them by now: frying, dry-aging, pressure-cooking, dehydrating, boiling… but this is my first attempt at preparing them sous vide! And let me tell you, it certainly won’t be the last time.
My local butcher usually has extra pork skin available, and if not, you can always ask if they can set some aside for you next time they process a pig. This way, we often get pork skin which I am constantly working to “perfect” to achieve the ultimate crispy and delicious cracklings.
Sous Vide Pork Cracklings Recipe
I estimate approximately 1 – 2 teaspoons of salt per 100 grams of cracklings.
Ingredients
- 300 gram Pork Rind Pork Skin
- 24 gram Salt fine
Instructions
- Cut the pork belly into strips across the short side, in the width you prefer.
- Place the strips in the vacuum bag, arranging them in one flat layer without overlapping.
- Vacuum seal the bag.
- Set your sous vide to 85 degrees Celsius (185 degrees Fahrenheit) and let the pork rinds cook in the water bath for 100 minutes.
- Take the pork rinds out of the bag and pat them dry thoroughly with a dry cloth or tea towel. Avoid using paper towels as they will stick to the rinds. It is important that they get very dry. Rub salt into them.
- Now place the rinds on a baking rack. Make sure there is some space between them.
- Put the rack in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) convection and let them roast for 20 - 25 minutes until they become deliciously crispy and golden!
- Take the crispy rinds out of the oven and let them cool on the rack.
Enjoy your meal!