🍖 Sweet Pork Rinds Snack (Carnivore Style)
🥩 Ingredients:
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1–2 lbs pork skin (with a bit of fat still on)
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Salt (sea salt or Redmond’s real salt is great)
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Beef tallow or lard (for frying)
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Optional Sweetener (for carnivore-ish folks):
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Allulose or monk fruit (zero-carb, doesn’t spike insulin)
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Optional: cinnamon or vanilla powder (if you’re okay with a light carnivore cheat)
🔪 Prep Steps:
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Boil the Pork Skin
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Cut into strips or bite-size pieces.
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Boil in salted water for about 1.5 hours to soften and render out some fat.
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Dry the Skin
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Drain and pat dry with paper towels.
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Lay them out on a rack or tray, skin side up.
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Dry in the fridge uncovered overnight or in a low oven (~170°F/75°C) for 6–8 hours until fully dry and stiff.
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Fry ’em Up
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Heat beef tallow or lard to 375°F (190°C).
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Carefully drop dried pork skins in—they puff up fast!
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Fry 30–60 seconds until golden and crispy. Remove and drain on paper towels.
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Sweet Dusting (Optional)
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While still warm, toss in a mix of allulose + pinch of salt.
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Optional: tiny dash of cinnamon or vanilla powder (for a churro vibe).
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🔥 Pro Tips:
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Allulose caramelizes beautifully, unlike erythritol (which can be gritty).
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Store in airtight container for up to a week—but let’s be honest, they won’t last that long.
Want a spicy kick version too? Or looking to make it oven-baked or air-fried instead of deep-fried?