I was following the recipe here:
and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy like a Funyun. I followed this recipe exactly and am left with deflated rinds!
Can anyone help?
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That recipe doesn't seem right to me
Trim excess fat off with a knife, using boiling water will toughen the skin
Keeping your rind in easy to handle oven sized slabs. Pre cut it with a very sharp knife so it can be pulled part when done. Cut 5 mm to 10 mm wide strips, but not quite end to end
You can use a scalpel, craft knife, or "Stanley" knife to do this. Use a steel ruler too!
It doesn't need to be cut all the way through though, as it will snap off once fully cooked, but this can be messy
Rub with salt. I always lightly oil first too, but some people don't like that. Rub with spices if required
Cook in your oven as hot as it will go on fan mode. If the oven steams up open the door a little
It should look something like this when done (these aren't great)
Go as long as you dare. The longer the better. But be warned there is a very small window between perfect and on fire :-)
The ones in the store are deep fried not baked in a oven. I just finished my first batch and even the wife and dogs liked them.
I started with a pork belly because I am making some bacon:
They will pop quickly. You could season them while they are in the oven, but I have only used salt at the end while they were hot.