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Mustard Oil & BBQ Spiced Chicharrones

“Frying Pork Rinds is a perfect restaurant bar food or appetizer choice. The rinds are easy to store, puff quickly in the fryer and continue to snap and crackle as its set on the table. This is my favorite way to season and serve hot and fast. The addition of a drizzle of spicy mustard oil is that secret ingredient that pops with the curry, chiles, aromatic spices and dark brown sugar. It’s great to share and dipped in our easy to make Zesty Lemon Sour Cream.” - Chef Tim Byres


  • 1 bag Southern Recipe Small Batch Pork Rind Pellets Ready to Fry

  • 2 qt Frying oil

Mustard Oil & BBQ Spiced Chicharrones

BBQ Pork Spice:

  • 1/3 cup Curry powder

  • 1/3 cup Dark chili powder

  • 1/3 cup Smoked Paprika

  • 1⁄2 cup Kosher salt

  • 2/3 cup Packed dark brown sugar

  • 3 Tbsp. Sugar

  • 2 Tbsp. Granulated garlic

  • 1 Tbsp. Ground cumin

  • 1 tsp. Cayenne pepper

  • 2 Tbsp. Mustard seed oil (for final seasoning)


Let’s go ahead and start with the BBQ Pork Spice. This is a great thing to have laying around your kitchen it works well with pork, vegetables, and all other types of fun things. The recipe makes about 2 1⁄2 cups. Place all the dry ingredients into a large bowl and mix until uniform in color. I recommend using your hand and grinding the spices between your palms to make sure that all the brown sugar is fully broken up and fully combined. Place the mixture into a storage container and set aside for later.

Let’s fry up some rinds. As described on the packaging instructions, bring the oil up to 400°. Once at the desired temperature grab a small handful of pellets and drop them into the fryer until the rinds have fully puffed up, they should grow rapidly and be light and crispy after frying. Remove from the oil and place into a large mixing bowl. In the mixing bowl drizzle, a small amount of mustard oil onto the pork rinds and toss in the BBQ Pork Spice until they are fully covered. If you work quick and cook to order the rinds will be hot with a crackling sound when they hit the table.


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