from Chef Anthony DiBernardo of Swig & Swine in Charleston, South Carolina
1 large piece pork skin, trimmed of excess fat and nipples if present
4 cups lard and/or peanut oil
Salt and pepper
¼ cup honey
¼ cup Tabasco hot sauce
Blue cheese crumbles
Place pork skin in large pot and cover with water. Weigh down with 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 1½–2 hours. Add more water if necessary.
Carefully remove skin with slotted spoon and arrange it in even layer,with no folds, on cooling rack placed over sheet pan. Place in refrigerator and cool completely, approximately 2 hours.
Once skin is cold, use spoon or bench scraper to remove all subcutaneous fat, being careful not to tear skin. Return to cooling rack set over sheet pan. Set oven to lowest possible setting, around 200 degrees, and dehydrate skin overnight until dry, brown,
Break skin into 1-inch square pieces. 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 paper-towel-lined tray. Season.
Mix honey and Tabasco until combined. Drizzle on hot rinds and finish with crumbled blue cheese.
Chef’s Note: Squares can be stored in an airtight container at room temperature for up to 2 days before frying.