Pork Rinds Recipes
CINNAMON AND SUGAR PORK RINDS
These sound awful but taste pretty good - especially if you are on a low carb diet. Adjust cinnamon and sugar substitute amounts to your taste.
Provided by DRLMCOBB
Categories Desserts Candy Recipes
Time 3m
Yield 2
Number Of Ingredients 4
Steps:
- Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 1.9 g, Cholesterol 57.5 mg, Fat 20.4 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 10.5 g, Sodium 603.1 mg, Sugar 0.1 g
LOW-CARB MEATLOAF WITH PORK RINDS
Best low-carb meatloaf ever.
Provided by Mary Koenig
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- Combine beef, pork rinds, Parmesan cheese, tomato sauce, onion, egg, parsley, salt, pepper, and garlic powder in a bowl and shape into a loaf. Transfer to the prepared pan.
- Bake in the preheated oven until browned and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 469.6 calories, Carbohydrate 2.1 g, Cholesterol 161.9 mg, Fat 32.7 g, Fiber 0.4 g, Protein 44.7 g, SaturatedFat 12.2 g, Sodium 715.2 mg, Sugar 1 g
VEGAN PORK RINDS - FRIED RICE PAPER
Mock pork rinds that are made from fried rice paper and seasoned to taste like pork rinds or even cheese puffs.
Provided by Monica Davis
Categories Appetizer
Time 5m
Number Of Ingredients 11
Steps:
- Cut 2 pieces of dry rice paper into small pieces. (You can make them in any shape that you want like triangles or strips.)
- Heat oil in a deep fryer or a saucepan to about 360° F (182° C). (If you don't have a thermometer, toss in a small test piece of rice paper. It should sizzle and puff up immediately.)
- Mix the seasoning and get it ready to sprinkle on the fried rice paper. Place a paper towel on a plate to absorb excess oil.
- Toss a few pieces of rice paper at a time into the hot oil. After a few seconds, it will puff up and stop sizzling, at this point remove it with tongs. (Shake the fried pieces over the pot of oil. The bumps on the fried rice paper tend to trap the oil.)
- Immediately sprinkle them with your desired seasoning mix.
Nutrition Facts : ServingSize 5 chips, Calories 84 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 183 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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- Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Make sure the skin pieces don't touch each other.
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- Preheat fan forced oven to 200C/390F. Trim any excess fat off the pork until the rind is 3-4mm or 1/15 of an inch thick.
- Score the skin side of the pork rind in a square or diamond pattern with a sharp knife, this will help to break apart the rind after it is cooked. Rub both sides of the rind with salt.
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- Acquire Pork Skin. Typically found in charcuteries or smaller or local butcher shops or international markets. Make sure to use skin within 3 days of purchase, as the high moisture content makes it subject to quick spoilage.
- Cut Pork Skin Into Pork Squares. Cut skin into small squares roughly 1" x 1". Each one of these squares will become a singular rind. This process is harder than it looks - pork skin is VERY tough and best cut with sanitary kitchen shears.
- Boil Skins. Boil water in a pot sized to accommodate your skin squares. Add skins carefully once water is boiling. Let the skins boil for about one hour.
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- Eliminate Fat From Skin. Cut off the fat from each skin piece starting with a knife and scraping with spoon like tool. Pork Rinds are made of pork skin.
- Place Skins Face Down On Drip Tray. Place all skins spaced apart as much as possible facing down on a mesh tray with a pan underneath.
- Render And Dehydrate Skins. Set your oven to a low temperature - setting 170˚-180˚F is ideal - and leave the door cracked. This allows air to circulate and carry away the moisture in the skins.
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- Fry Skins. When oil reaches about 400˚F, gently add a few skins into your fryer or pot. The skins will begin to make popping noises after a few seconds and start to float to the top.
- Cool And Season Skins. When skins are completely puffed, remove them from the oil and place on the dehydrating try or similar grate surface. This allows excess oil to drip off and the skins to cool.
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