The Easiest Way to Make Crispy Pork Rinds (Torresmo)

Crispy pork rinds—or torresmo—are a beloved snack, but let’s be honest: the messy oil splatters often keep us from making them at home. Today, we’re sharing a game-changing method that’s clean, easy, and delivers that essential, irresistible crunch. Meet our Pressure Cooker Pork Rinds recipe. Let’s get cooking!

Ingredients for Pressure Cooker Pork Rinds:

• 1.1 lbs (500g) pork skin, cut into bite-sized cubes;
• Vegetable oil (for frying);
• Salt to taste;
• Black pepper to taste.

How to Make Pork Rinds in the Pressure Cooker:

1. Season the pork skin cubes with salt and pepper, then set aside.
2. Prepare your pressure cooker.
3. Add enough oil to cover the bottom of the pot.
4. Once the oil is very hot, add the pork skin cubes—avoid overcrowding the pot.
5. Fry until they are golden brown on both sides.
6. Add enough water to cover the cubes.
7. Seal the pressure cooker.
8. Cook for about 20 minutes, or until the pork skin is soft and tender.
9. After 20 minutes, release the pressure carefully, open the pot, and remove the cubes with a slotted spoon.
10. Place them in a bowl and pat dry with paper towels to remove excess fat.
11. In a separate pan, heat just enough oil to cover the bottom.
12. Fry the pork skin cubes until they are perfectly crispy and golden.
13. Because they were pre-cooked in the pressure cooker, they will crisp up very quickly, saving you time and preventing oil splatter.
14. Remove them with a slotted spoon.
15. Drain on a tray lined with parchment paper or paper towels.
16. Serve warm and enjoy!

Pro Tip:

Try not to move the pork rinds too much while they are frying. This helps achieve that signature, delicious crispy shell. Always remember to drain the excess oil on paper towels before serving.

Did You Know?

In Brazil and Portugal, torresmo is a staple of culinary tradition. Originating from Portuguese cuisine, it evolved in Brazil with unique spices and influences brought by African cultures.

Today, torresmo is widely enjoyed as a snack, particularly associated with “Mineira” (from Minas Gerais) cuisine. It’s a classic pairing for drinks, a key component in feijoada (black bean stew), and an essential part of feijão tropeiro. (Source: Wikipedia).

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