Swig And Swines Pork Rind Recipe With Tabasco Honey Blue Cheese

SWIG AND SWINE'S PORK RIND RECIPE WITH TABASCO HONEY & BLUE CHEESE

Steps:

• Place pork skin in a large pot and cover with water. Weigh down with a plate to submerge.
• Bring to boil over low heat and cook until skin is soft and pliable, but not falling apart and water is white, approximately 1.5 - 2 hours. Add more water if necessary.
• Carefully remove the skin with a slotted spoon and arrange it in an even layer, with no folds, on a cooling rack placed over a sheet pan. Place in refrigerator and cool completely, approximately 2 hours.
• Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin.
• Return to the cooling rack set over a sheet pan.
• Set oven to the lowest possible setting, around 200 degrees, and dehydrate skin overnight until dry, brown, and brittle.
• Break skin into 1-inch square pieces.
• Mix honey and Tabasco until combined.
• Set aside for later use.
• Heat deep-sided pot with 4 inches of lard or peanut oil (or a combination) to 385- 400 degrees.
• Fry one square at a time until puffy and crispy, about 15 seconds.
• Remove from oil and place on a paper-towel-lined tray.
• Drizzle Honey-Tabasco mixture on hot rinds.
• Finish with crumbled blue cheese.