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AIP Pork Rinds Recipe

Louise Hendon | June 11
AIP Pork Rinds Recipe #aip https://healingautoimmune.com/aip-pork-rinds-recipe

It’s time for a snack remix! These aip pork rinds make a delicious snack that takes some time to prepare, but is totally worth the effort!

A Primer on Pork Rinds

I won’t lie – pork rinds are perhaps not the most elegant snack. That’s because pork rinds are, in essence, pig skin.

If you’ve never had an opportunity to try pork rinds, that may not sound like the most appetizing thing. However, I can assure you they taste more appetizing than they sound.

They’re also a clever way to use up “less desirable” animal parts. Why let a good thing go to waste? The same can be said of bone broth, but I digress.

Typically, pork rinds are either fried or roasted with lard. This recipe deviates from that while keeping the taste similar.

The History of Pork Rinds

People around the world eat pork rinds – or some variation. They may be called pork scratchings or cracklings (UK), scrunchions (Canada), chicharon (Philippines), or any number of other words.

Pork rinds are said to have originated in the West Midlands region of the UK, where people have been enjoying the simple snack since the 1800s.

Back then families owned pigs as a source of food, and were careful not to waste any part of the animal in a time when food was scarce.

AIP Pork Rinds Recipe #aip https://healingautoimmune.com/aip-pork-rinds-recipe

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AIP Pork Rinds Recipe #aip https://healingautoimmune.com/aip-pork-rinds-recipe

AIP Pork Rinds


  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 2 hours, 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings
  • Category: Snack
  • Cuisine: American

Ingredients

  • 1 large piece of pork skin (approx. 2 lbs or 1 Kg)
  • Sea salt
  • Spices of your choice

Instructions

  1. Preheat the oven to 250 F (120 C).  If your oven doesn’t go this low, set it at the lowest you can and leave the oven door open a crack.
  2. Using a very sharp knife, remove all the fat from the skin until you are left with only the transparent skin.
  3. Pat both sides dry and trim into smaller pieces, approximately 1in x 1in.
  4. Generously salt (and season, if adding spices) the pieces and place on a cooling rack over a tray. Bake in the oven for 2 hours until dried out.
  5. Remove the tray from the oven. Transfer the pieces onto a clean tray.
  6. Increase the temperature of the oven to 440°F (230°C).
  7. Once at temperature, place new tray into the oven and cook for 5-10 minutes, allowing the pieces to pop.
  8. Remove and allow to cool completely before storing in a sealed container.
  9. Makes approx. 30-50 pieces.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 152
  • Sugar: 0g
  • Fat: 9g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 17g