Pork Rinds - Cab Moo แคบหมู

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Pork rinds have always been my favorite thing to sink my teeth into. The crunchiness and the flavor are indescribably good. Sit down with your favorite drink and dip these babies into a hot sauce like Nam Prig Noom or Chili Paste, the big bowl will be gone in no time.

I wanted to make my own pork rinds to experience throwing something into hot oil and have it puff 10 times. On my last visit to my local Hispanic store, the ready to use roll of pork rinds came home with me. And the fun began.

The process of drying and frying the rinds was much easier than I thought. Right after I took the pictures, the bowl of pork rinds disappeared in no time. Please make sure you have plenty of liquid to drink before and while eating the pork rinds to prevent tummy ache and dehydration.

4-6 Servings, Prep Time: 30 Minutes, Total Time: 2 Hours30 Minutes

1 package Pork Rind Sheet
1/2 cup cooking oil

Tips and Techniques

I find it easier to cut the rinds when they're somewhat dryer. But if you can cut them into strips when they’re fresh, there is no need to dry them halfway first.
The oil should be hot but not smoky. If your oil starts to smoke, turn down the heat.
You can sprinkle a small amount of salt and serve as snacks.

Method

Drying the Rinds:

Rinse the pork rinds well. Let it dry in the oven at 170 degrees Fahrenheit for an hour or until dry enough to cut but not too dried out.

With a sharp knife, cut and pull the pork rinds into strips, ¾ inch. Hold the knife down with one hand and pull the sheet up to cut. The strips should be about ¾ inch in width by 4-5 inches in length.

Put the strips back in the oven for another hour or so until they are dry. The rinds should be dark orange (see picture 4.)

Frying the Rinds:

You want the oil to be very hot for the pork rinds to puff up. Add the oil to the wok, cast iron or fryer. Test the oil temperature by putting a small piece of rind in the oil. If the rind puffs up right away, the oil is hot enough. Add the pork rinds to hot oil. It may start to splatter, you may want to wear oven mittens to protect your arms and hands.

Move the pork rinds around in the wok so that they all can come into contact with the oil and puff up. Push the pork rinds under the oil to get all spots that you may miss. Once when the pork rinds puff up, it takes no more than a minute to be ready. Remove the rinds and drain the oil.

Serve with Nam Prig Noom or as a side to noodle soups. Store the rinds in an airtight container to keep them crispy.