Paprika pork puff recipe

One of the finer beer snacks in the world, Paprika pork puffs! They may take a little effort to make, but they are really inexpensive and due to the removal of most of the fat, are healthier than pork scratchings or pork crackling!

Whilst this recipe does not fall perfectly in to the sausage making or curing categories on my site, I often buy and dice large pork joints when making sausages and have skin left over. There could not be a finer use for the left over skin, in my opinion…

You’ll need a sous vide and deep fat fryer for this recipe. A dehydrator is helpful but not required!

You’ll often be able to pickup some pork skin free of charge from your local butcher, or at least very cheaply!

‍

• 1 square of pork skin, around 10 inches by 10 inches
• 1 tsp sweet smoked paprika
• 1/2 tsp salt

‍

• Take the square of pork skin,  vacuum seal and cook in the sous vide for 12 hours at 70c
• Remove from the bag and, using a sharp knife, remove all of the fat leaving just the skin. Its really important that you removal all the fat!
• Chop the skin into 2 inch squares
• Put the skin in a dehydrator for 12 hours, or leave in an oven on the lowest setting (around 50c) for 8 hours. It will shrink and appear really brittle - this is perfect!
• Heat oil in the deep fat fryer to 190c
• Immerse a couple of squares at a time in the hot oil, for around 20 seconds or until they have puffed up significantly
• Drain on kitchen towels
• Toss the hot puffs in the sweet paprika and salt