Pork Rinds

Who doesn’t like pork rinds? This is one of the recipes we prepare the most in Cuba and enjoy at any time of the year.

Pork rinds is a very versatile preparation; we have used it on the Island to accompany other preparations such as rice and black beans and bean stews.

But we also have just like that, just made while they are still hot and crunchy, and of course delicious.

And being honest, who can resist the temptation of not eating a pork rind when it´s in front of you calling you to be wolfed down.

The only problem here is that we can’t always get them crunchy, but the solution is easier than what you can imagine.

Using the tricks and advice we will give you here you will be able to make them any time you want and getting the same result.

How to make pork rinds?

The pork rinds recipe prepared in Cuba is somehow different than the one prepared in the rest of the world.

In some regions, the pork rind is made using only the pork skin and they add sodium bicarbonate, baking powder, pepper and even some bitter orange juice.

But we Cubans make them in an easier way, by only frying cubes of pork meat covered in its skin.

We have done it like this since we inherited the recipe from the Spaniards during the colonization, even though in Spain itself it is made differently depending on the region.

It is truth that each cook has their own version of this pork rind recipe, inside or out the Island some Cubans make them by putting them inside the oven and waiting for hours until they are ready, but there are also those who prefer the easiest way.

In the way we explain here, you will get them crunchy as well, and the best part of all is that you can have them sooner.

Today we will show you the ingredients you will use and the step-by-step instructions so you can make delicious and Cuban-styled pork rinds.

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