Mexican · Dinner
Crispy Pork Skin Tacos
Pork skin boiled until tender, then deep-fried until blistered and crackling. Served in warm corn tortillas with pickled red onion, fresh cilantro, lime wedges, and salsa, combining gelatinous chew with crispy, salty shards and bright acidity.
$5
25 minsPrep
75 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
703Calories
22.4gProtein
54.1gFat
34.1gCarbs
3.9gSugar
4.6gFiber
1452mgSodium
88mgChol
10.7gSat Fat
390mgPotassium
85mgCalcium
2.1mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Scrape any hair or debris from the pork skin under cold running water, pat dry, and set aside.
2
Boil
Simmer the pork skin in 2 cups water with 1/2 tsp salt over medium-low heat for 45 minutes until tender and easily pierced with a fork.
3
Cool
Air-dry the cooled boiled skin at room temperature for 30 minutes until tacky, then slice into 1-inch strips.
4
Fry
Heat vegetable oil in a deep pot over medium-high heat until a skin piece sizzles and floats; fry skin in batches 4–6 minutes each until golden, blistered, and audibly crackling.
5
Assemble
Warm tortillas in a dry skillet over medium heat for 30 seconds per side, pile with fried skin, then top with pickled red onion, cilantro, salsa, and lime wedges; toss hot skin with 1/4 tsp salt and crumbled dried chili while frying.
6
Plate
Arrange finished tacos on a plate with lime wedges alongside for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, raw pork skin with a thin fat layer pork skin
- 4 cups950ml water, for boiling the skin
- 1 tsp1 tsp salt, for the boiling water
- 4 cups950ml vegetable oil, for deep-frying
- 44 small corn tortillas
- 11 small red onion
- 4 tbsp4 tbsp white vinegar, for quick-pickling the onion
- 22 small handful cilantro leaves
- 11 lime, cut into wedges
- 22 small dried chili
- 1/2 tsp1/2 tsp salt, for seasoning the fried skin
- 4 tbsp4 tbsp salsa
