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

Ingredients

For the Pork Rinds:

• 1 Bag Southern Recipe Small Batch pork rind pellets, ready to fry

• 2 qt. Frying oil

For the BBQ Pork Spice (makes 2 1/2 cups):

• 1/3 cup Curry powder

• 1/3 cup Chili powder, dark

• 1/3 cup Paprika, smoked

• 1/2 cup Kosher salt

• 2/3 cup Brown sugar, dark, packed

• 3 Tbsp. Sugar

• 2 Tbsp. Garlic, granulated

• 1 Tbsp. Cumin, ground

• 1 tsp. Cayenne pepper

• 2 Tbsp. Mustard seed oil (for finishing)

Directions

For the BBQ Pork Spice:

1. In a large bowl, combine curry powder, chili powder, smoked paprika, kosher salt, brown sugar, sugar, garlic, cumin, and cayenne.

2. Mix thoroughly until uniform in color. Break up any clumps of brown sugar with your hands.

3. Transfer to an airtight container for storage.

For the Pork Rinds:

4. Heat frying oil to 400°F.

5. Drop small handfuls of pellets into oil. Fry until puffed, light, and crispy.

6. Remove from oil and transfer to a mixing bowl.

7. Drizzle with mustard seed oil. Toss with BBQ Pork Spice until evenly coated.

8. Serve hot for maximum crunch.