Pig Out on Fancy Pork Rinds at These Restaurants

The favorite gas station snack goes upscale.

by Lani Furbank Updated Dec 3, 2015, 11:51am EST

View as Map

Pork rinds at Trummer's on Main

| Lani Furbank

by Lani Furbank Updated Dec 3, 2015, 11:51am EST

Pork rinds may be a quick, grab-and-go gas station snack, but these crackling puffs are far more complicated than their plastic packaging implies. The laborious preparation process involves boiling the pork skin until tender, drying it in a dehydrator or oven for hours, and finally deep-frying it. This makes the skins puff up and gives them that pleasant crunch.

If deep-fried pork skins aren't decadent enough, push the fat content right over the edge and try Right Proper Brewing Company’s pork rind nachos ($11). They're exactly what they sound like— pork rinds piled high with pulled pork, roasted tomato, sour cream jalapeños, scallions, and cheese sauce.

The restaurants below are also giving the king of the snack world the status it deserves. They're adding a fancy flair to create a sought-after bar bite or appetizer. Here are 10 upscale variations of pork rinds that put the bagged variety to shame.

Art and Soul

Copy Link

Prepared to order, the pork rinds ($7) at Art and Soul are seasoned with salt, paprika, hot sauce powder, and lime. For a more filling menu offering, the rinds also make an appearance on the snack board ($22) along with deviled eggs, pimento cheese, pickles, cured salmon, and Cajun boudin balls. The pork for the rinds comes from a collective of Amish farmers in Pennsylvania.

415 New Jersey Ave NW, Washington, D.C. 20001

(202) 393-7777

Visit Website

Also featured in:

B Side

Copy Link

Pork rinds fit perfectly with the philosophy of Red Apron’s bar concept, where chef Nathan Anda embraces whole-animal butchery. His rinds ($4) are dusted with a house-made ranch seasoning made of dry buttermilk powder, dried parsley, dried dill, onion powder, dried minced onion, garlic powder, and pepper. The pork is sourced from Animal Welfare Approved farms in North Carolina (certified pasture-raised and hormone- and antibiotic-free).

Open in Google Maps

8298 Glass Alley, Fairfax, VA 22031

(703) 676-3550

Visit Website

Chaplin's

Copy Link

Chaplin’s three-chile pork rinds ($4) add even an extra kick to the seasonal spicy stamina ramen ($14), which includes sliced pork and a poached egg in a garlic ginger broth. The rinds can be added to the soup or ordered as a side dish. The pastured pork comes from Faith Like a Mustard Seed Farm in Lucketts, Va.

Open in Google Maps

1501 9th St NW, Washington, D.C. 20001

(202) 644-8806

Visit Website

Jackson 20

Copy Link

There’s no denying chef Brian McPherson’s pig prowess, especially after seeing his kitchen's charcuterie-curing operation. His pork rinds ($9) are listed on the bar menu, served with "rooster sauce" – a Sriracha aioli. The pasture-raised, hormone- and antibiotic-free Iberico pork comes from Bev Eggleston’s EcoFriendly Foods in Moneta, Va.

480 King St, Alexandria, VA 22314

(703) 842-2790

Visit Website

Also featured in:

Masseria

Copy Link

On Masseria’s bar bites menu, the pork rinds ($10) have a refined Italian air about them. They are seasoned with black truffle and Parmesan cheese. The pastured pork is sourced from Leaping Waters Farm in Alleghany Springs, Va.

1340 4th St NE, Washington, D.C. 20002

(202) 608-5959

Visit Website

Also featured in:

Momofuku CCDC

Copy Link

After a long wait in line (or try to score a reservation), start dinner at Momofuku CCDC with Old Bay pork rinds ($6) from the snacks section of the menu.

1090 I St NW, Washington, D.C. 20001

(202) 602-1832

Visit Website

Also featured in:

NoPa Kitchen + Bar

Copy Link

Nopa’s pork rinds ($6) are flavored with black garlic honey and Aleppo chile. The pasture-raised heritage pork is from Autumn Olive Farm in Waynesboro, Va.

800 F St NW, Washington, D.C. 20004

(202) 347-4667

Visit Website

Also featured in:

The Dabney

Copy Link

Barbecue flavored pork rinds have been spotted at The Dabney both as a snack item and as a garnish on their current trout dish.

122 Blagden Alley NW, Washington, D.C.

(202) 450-1015

Visit Website

Also featured in:

The Royal

Copy Link

The Royal’s chicharrones ($12) are accompanied by roasted corn aioli and radish salad to lighten them up a bit. The hormone- and antibiotic-free pork is from Bounty Hill Farm, a collective in Pennsylvania.

501 Florida Ave NW, Washington, D.C. 20001

(202) 332-7777

Visit Website

Also featured in:

Trummer's on Main

Copy Link

Still popping and crackling loudly when served, Trummer’s pork rinds are deep-fried to order and dusted in a smoky-sweet house-made BBQ rub consisting of smoked paprika, ginger, cayenne, onion, garlic and brown sugar ($6). The pastured pork is from Holly Brook Farm in Berryville, Virginia.