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Hot and Spicy Pork Rinds Recipe

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Top-down view of hot and spicy pork rinds in a bamboo dish and purple sticky rice.

This hot and spicy pork rinds recipe delivers a crispy, hot snack to crunch on throughout the day. This low-carb spiced treat is tossed with Thai herbs and spices, so easy and so delicious!

Hand holding pork rind over bamboo dish with spiced pork rinds.

What are pork rinds

Pork rinds are deep-fried or baked pig skin, seasoned for taste. High in protein and fat, they’re great for low-carb and keto diets. It’s a popular crispy snack in the US and Asia.

Spiced pork rinds

Looking for crunchy deliciousness with a spicy Thai kick? This hot and spicy pork rinds recipe is where Thai spices and pork skin come together into a crunch you’ll never forget.

First, I’ll show you how to make homemade pork rinds (kinda like chicharron), and trust me, they’re much better than store-bought!

Once we’ve fried them, we’ll toss them in a secret spice blend of red chili flakes, kaffir lime leaves, garlic, and others, transforming them into a hot and spicy chips.

Close-up of hot and spicy pork rinds topped with herbs, spices, and chili flakes.

The moment you drop that pork skin into the hot oil, you’re halfway there, it’s that easy. Soon, you’ll be enjoying pork rind chips with a hot and spicy kick that keeps you grabbing for more.

And for those of you on a low-carb or keto diet, this snack is perfect. It’s low in carbs, so you can enjoy it guilt-free.

Spicy fried pork skin topped with herbs and chili flakes, and a portion of purple sticky rice.

Can’t get enough of crispy snacks? Try this irresistible Thai fried bananas recipe or this crunchy goong tod!

5 Reasons to try this recipe

  • Full of authentic Thai flavors. A perfect blend of Thai spices and seasonings makes every bite better than the last.
  • An irresistible chips-crunch. If you’re a fan of crispy and crunchy things, like chips, you’ll love this recipe.
  • You get to control the flavor. A well weighed out mix of Thai ingredients coats each pork rind with a layer of spice. You can control the flavor and dial the spiciness up or down.
  • Unique pork skin recipe. Much fried pork rind recipes stick to a boring salt and pepper routine, but ours packs in flavors. They stand out on their own, but also make for a delicious topping on salads and noodle dishes.
  • It’s a crowd-pleaser. Whether you serve them as a crispy snack at your next party or movie night, the bowl will be empty in no time.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pork rinds

Bird's eye view of pork rinds ingredients; pork skin, vinegar, salt, and water.
  • Pork skin – When fried in oil, pork skin transforms into a delicious crunchy bite.
  • White vinegar – Vinegar adds a tangy kick and breaks down the pork skin for a tender yet crispy texture.
  • Water – For boiling the pork skin, making it softer before frying.
  • Salt – Enhances the flavor of pork skin.

Thai spice blend

Bird's eye view of fried pork rinds and spice blend ingredients; sugar, red chili flakes, flavor seasoning, fried shallots, fried garlic, fried kaffir lime leaves.
  • Flavor seasoning (RosDee) – This popular Thai seasoning adds umami and a blend of flavors. It’s a flavor enhancer we commonly use in Thai cuisine to add extra flavor to stir-fries, soups, and others.
  • Kaffir lime leaves – Adds a fragrant citrus aroma to the spice blend. You can get these at an Asian grocery store.
  • Thai chili flakes – Hot and spicy dried chili flakes are a must.
  • White sugar – Balances the spicy and salty flavors.
  • Crispy fried garlic – Adds aroma and a garlicky flavor.
  • Fried shallots – Fried shallots turn crispy, complementing the pork rinds with extra flavor.

Cooking instructions

  1. Combine pork skin with salt and vinegar

    Toss the pork skin with salt in a large mixing bowl.

    Cut the pork skin into bite-sized pieces. Place these pieces in a large bowl, seasoning them with salt and vinegar. Let this soak for 20 minutes.

  2. Fry the pork rinds

    Pork rinds fried in a wok.

    1. Pour water into a pan and place it over medium heat. Add the pork rinds.

    2. With time, the pork rinds will soak up the water.

    3. As they cook, the pork rinds will begin to release their natural fats.

    4. Use this natural fat to fry the pork rinds until they achieve a golden hue. Once done, allow the pork rinds to sit in the oil for an hour.

  3. Fry one more time

    Deep-fried golden crispy pork rinds with Thai herbs and spices in a pan.

    1. After an hour, reheat and fry the pork rinds again until they’re golden and crisp.

    2. Use a colander to drain off any remaining fat.

  4. Mix with seasonings

    Quickly toss the fried pork rinds with the Thai spice blend while they’re still hot. Serve immediately.

Recipe tips and tricks

  • Pork rinds are fried in a high smoke point oil that can handle the high temperatures required for deep-frying. Common options are vegetable oil, peanut oil, or sunflower oil. You can even fry them in rendered pork fat (lard).
  • Make sure to preheat your oil to around 350–375°F (175–190°C) before dropping in the pork skin.

Kitchen tools

  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • Deep frying pan
  • Mixing bowl
  • Colander
  • Spatula

How to serve

Serve the hot and spicy pork rinds on its own as a snack, perfect for munching while watching TV, or at gatherings.

Optional sides: Serve with other Asian snacks like tod mun pla or shrimp rolls with peanut sauce.

How to store

Store the leftovers in an airtight container in a cool, dark place.

Reheating instructions: To bring back the crunchiness, spread ’em out on a baking sheet and pop them in an oven preheated to 350°F (175°C) for several minutes.

Fun fact

  • Pork rinds, also known as “kaep” moo in Thailand, is a popular snack often found at street food markets and sometimes at local shops.
  • Isan pork rinds are often hot and spicy, the Northeastern region of Thailand is known for its fiery food.

Frequently asked questions

Is this recipe gluten-free?

This recipe is naturally gluten-free. However, you have to check the labeling of the flavor seasoning you use, as some may contain gluten. For the frying oil, use a naturally gluten-free oil like vegetable, canola, or peanut oil.

How can I make these less spicy?

To make them less spicy, simply use less red chili flakes.

Can I make them in an air fryer?

Yes, you can make these in an air fryer, but they won’t be as crisp as deep-fried ones.

Can I sub RosDee seasoning?

You can use other seasoning powder, but the flavor will vary from this original recipe.

More Thai pork recipes you’ll love

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Hot and Spicy Pork Rinds Recipe

Top-down view of hot and spicy pork rinds in a bamboo dish and purple sticky rice.
Learn how to make delicious pork rinds, tossed with Thai herbs and spices.
Praew
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Cuisine Thai
Course Appetizer, Side Dish, Snack
Serving Size 4 people

Ingredients

FOR MAKING PORK RINDS

  • 35 ounces pork skin
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 1 cup water

THAI SPICE BLEND INGREDIENTS

  • 0.7 ounces shallots fried
  • 0.7 ounces garlic fried
  • 0.7 ounces kaffir lime leaves fried
  • 1/4 teaspoon red chili flakes to taste
  • 1 teaspoon flavor seasoning
  • 1 teaspoon white sugar

Instructions

SEASON THE PORK SKIN

  • Cut the pork skin into bite-sized pieces. Place these pieces in a large bowl, seasoning them with salt and vinegar.

FRY THE PORK RINDS

  • Pour water into a pan and place it over medium heat. Add the pork rinds.
  • With time, the pork rinds will soak up the water.
  • As they cook, the pork rinds will begin to release their natural fats.
  • Use this natural fat to fry the pork rinds until they achieve a golden hue. Once done, allow the pork rinds to sit in the oil for an hour.

FRY ONE MORE TIME

  • After an hour, reheat and fry the pork rinds again until they're golden and crisp.
  • Use a colander to drain off any remaining fat.

MIX WITH SEASONINGS

  • Quickly toss the fried pork rinds with the Thai spice blend while they're still hot. Serve immediately.

Notes

Use the nutrition card in this recipe as a guideline.
To store: Store the leftovers in an airtight container in a cool, dark place.

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