CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Medium frying pan

Cover of a pan that is too small to fit the frying pan and can sit just inside the pan on the food
Paper towel

Candy thermometer

INGREDIENTS
Coconut oil (92 F)
Store bought pork rinds (already cooked)

PREPARATION AND COOKING TIME

Prep time

Approximately 40-50 minutes

Cooking time

A few minutes

METHOD

1. Preheat the oven to 200 F / 100 C.

2. Fill a medium frying pan about half full of refined coconut oil.

3. Heat the coconut oil to 120F/50C and then turn heat to low setting.

4. Break up store bought, already cooked pork rinds and put them in the coconut oil. Use only enough rinds that you can cover with the oil.

5. Place a cover that is a little smaller than the frying pan and can sit on top of the rinds that are submerged in the oil.

6. Let covered rinds sit on low temp for twenty minutes.

7. Turn the burner off and place the pork rinds on a paper towel to drain.

8. Place the pork rinds on clean paper towels on a cookie sheet in the oven at 200F/100C for a few minutes to draw out more of the oil.

SOME TIPS AND COMMENTS

Try to get the pork rinds from soy-free pork suppliers, and those already cooked with coconut oil.

YIELD

Depends on how many rinds you fry.

SERVING SUGGESTION
Pork rinds contain a lot of gelatin and salt. They are the ideal snack with fruit juice or a marshmallow. You can also dip them in some butter.

STORAGE SUGGESTION

Store in an air-tight container in your kitchen cabinet.