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Rudolph’s Hot and Spicy Pork Rind Chicken Wings

  • 8 bags of Rudolph’s Hot and Spicy Pork Rinds
  • 3 lbs of fresh chicken wings
  • 4 eggs
  • Directions

Crush one bag of Rudolph’s Pork Rinds at a time in your food processor until they are a fine crumb. Place the crumbs in bowl. In another bowl, beat 4 eggs. Dip the chicken wings in the eggs then coat with pork rind crumbs and fry until cooked. Remove and place on a paper towel to drain extra grease then layer them in a baking pan with your favorite hot sauce. Broil for 5 minutes to re-crisp and serve with blue cheese dressing and celery sticks.

submitted by Stephanie S. Mastic Beach, NY

 

 

 

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Lorrie’s Famous Pork Rind Salmon Cakes

Ingredients

Deep Fried Walleye with Pork Rind Fish Batter

  • 2 cups crushed Rudolph Hot & Spicy Pork Rinds
  • 1 can (14.75 oz) Salmon
  • 4 – 5 Eggs
  • Dried onion bits to taste

Directions

Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL

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Cinnamon and Sugar Pork Rinds

prep time: less than 15 minutes

servings: 4 to 6

Ingredients

  • 2 ounces pork rinds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons granular sucrolose sweetener (e.g. Splenda) or regular sugar
  • 2 tablespoons melted butter

Directions

Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle the 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.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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All Protein Meatloaf

Ingredients

  • 1 1/2 lb Ground Beef
  • 1 Tbsp Worcestershire sauce
  • 4 oz Tomato sauce
  • 1/3 C Southern Recipe Pork Rinds, crushed
  • 2 Eggs
  • 2 1/2 Tbsp Chili Powder
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Pepper seasoning

Directions

Preheat the oven to 375 degrees F. In a large bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork rinds and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

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Cracklin Bread

Ingredients

  • 1 Egg
  • 3 Tbsp Shortening
  • 1 1/8 C Buttermilk
  • 1 1/4 C Cornmeal
  • 2 Tbsp Sugar
  • 1/4 C All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 C Rudolph’s Cracklins, crushed

Directions

Preheat the oven to 450 degrees. Grease a 9×9 inch square baking dish. In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin’s. Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

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Chapaleles (Pork Rind Potato Cakes)

Ingredients

  • ½ C Pepe’s Chicharrones, finely crushed
  • 4 C Warm Mashed Potatoes
  • 1 Tbsp Shortening
  • 1 Egg, beaten
  • 1 C All-Purpose Flour
  • Salt to taste
  • 2 Tbsp Vegetable oil for pan-frying

Directions

Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Eat with your favorite Rudolph Pork Rinds.

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Rudolph’s OnYums Green Bean Casserole

Ingredients

Onyums Green Bean Casserole

  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 4 cups cooked green beans
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1 1/3 cups Rudolph’s OnYums pieces*

Directions

Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the Rudolphs OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.

*This is also delicious with pork rinds in place of the Rudolph’s OnYums. Choose Rudolph’s Hot & Spicy Pork Rinds for a Green Bean Casserole with a kick!

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Elote Spoon Bread — ¿Qué Hay de Cena? Contest Winner

Ingredients

Elote Spoon Bread — ¿Qué Hay de Cena? Contest Winner

  • 1 – 1.75 oz bag of Grandpa John’s Original Tender Cracklins, roughly crushed
  • 1 cup frozen whole kernel corn
  • ¼ cup frozen diced onions
  • 1 cup crumbled queso fresco
  • 1 – 4 oz can of diced green or red chilies (depending on your heat preference)
  • 1 – 8 oz package corn muffin mix
  • 2 eggs
  • 1/3 cup of milk
  • 2/3 cup of sour cream

Directions

Preheat oven to 400° F, grease 10″ cast iron skillet and preheat in oven.
Combine all ingredients and mix gently. Pour into heated skillet, spread evenly.

Bake 25–30 minutes. Let stand for 10 minutes. Cut into squares and serve with chilorio de res or other meat entree.

Recipe by Angelique Page of Chicago, IL
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Chicharonnes & Egg Tostadas — ¿Qué Hay de Cena? Contest Winner

Ingredients

  • 1 Can (15 Ounce) Re-fried Beans
  • 4 10–inch Flour Tortillas
  • 2 Tablespoons Canola Oil
  • ½ Pound shredded Mexican Cheese Blend
  • 2 Cups coarsely chopped Chicharonnes or Pork Cracklins
  • 4 Large Eggs
  • ½ Cup Chopped Green Onions (with some tops)
  • 1 ½ Cups prepared thick and Chunky Mexican Salsa, warmed

Directions

Place refried beans in a 1–quart pan and cook over low heat until hot, stirring occasionally (can be heated in the microwave too).

Immerse tortillas one at a time in warm water, and briefly drain. Oil two baking pans each 10×15–inches. lay tortillas flat in the pans and bake at 500° F until pale gold (about 4 minutes) Remove from oven and lower oven temperature to 350° F.

Sprinkle ¼ of the cheese and ¼ of the cracklins or chicharrones evenly around the outer edge of each tortilla. Be sure to cover tortilla edges completely to prevent too much browning.

Break an egg on the top center of each tortilla and return pans to the oven and bake until eggs are cooked the way you like them (4–5 minutes for soft yolks).

Carefully loosen tostatdas from the pan with a wide spatula. Transfer 1 tostada to each warm serving plate. Spoon the warm salsa on top of each and garnish with green onions.

Makes 4 Texas Servings

Recipe by Peter Halferty of Corpus Christi, TX
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Luau Pig Poppers — ¿Qué Hay de Cena? Contest Winner

Ingredients

  • 8 large fresh jalapenos
  • 8 oz tub pineapple cream cheese
  • 3 large eggs
  • ¾ tsp salt, divided
  • 1 ½ tsp vegetable oil
  • 2/3 c self rising flour
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1/8 tsp onion powder
  • 1 ½ c original pork rinds crushed into fine crumbs
  • vegetable oil
  • 1 12 oz jar pineapple sundae sauce for dipping

Directions

Wear gloves, remove stems from jalapenos, slice down 1 side remove seeds and membranes. Poach jalapenos for 10–15 minutes until tender in saucepan of boiling water. Blot inside and out with paper towels, stuff with cream cheese, seal pepper closed and wipe off excess cream cheese.

Beat eggs, ¼ tsp salt and 1 ½ tsp oil with whisk in a shallow dish. In second shallow dish, combine flour, ½ tsp salt, garlic powder, paprika and onion powder. Place pork rind crumbs in third shallow dish. Line baking sheet with waxed paper. Dip each pepper in egg then flour, repeat egg then flour, then egg and pork rind crumbs. Make sure top of pepper is completely coated. Place peppers on baking sheet and freeze for 2 hours.

Heat enough vegetable oil to cover peppers to 350 degrees. Fry in batches 3 ½ to 4 minutes until deep golden brown. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.

Recipe by Shelly Fisher of Hermiston, OR
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