4 Serves
77 Mins
35 g
0 g
22 g
Using a sharp knife, cut the pork rinds into uniform bite-sized strips on a cutting board.
Ingredients, vitamins, and health benefits
Pork Rind
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IrishVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
7 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Pat the pork rinds completely dry with paper towels to ensure maximum crispiness during frying.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches approximately 175°C.
Carefully add the pork rinds to the hot vegetable oil and fry until they puff up and turn golden brown, using tongs to stir occasionally.
Remove the scratchings with a slotted spoon and drain them on a wire rack or paper towels.
While still warm, season the pork scratchings generously with salt and pepper.
Vegetable Oil
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
7 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
28
g35
g38
g
Mexican
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µg