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Rudolph's Pork Rind recipes and more

Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Cheese Bites Anyone?

Try these super low carb appetizers instead of pizza this Friday … You’ll stay true to your low carb diet (there are just 5 net carbs in the whole batch!) with ZERO GUILT. These are great when dipped into pizza sauce! Enjoy!

Ingredients

Mozzarella Cheese Bites
2 mozzarella string cheese sticks cut into 4 pieces each
1 oz Rudolph’s Original pork rinds (crushed to “smithereens” in the food processor)
2 Tbsp Parmesan cheese
1/8 tsp pepper
1/4 tsp Italian seasoning
Pizza sauce for dipping

Directions

Mix all together in a medium size bowl. Beat 1 egg in a small bowl.

Dip the cheese into the egg first and then into the Rudolph’s pork rinds, then dip back into the egg and then roll into the pork rind mixture again. Be gentle so the breading doesn’t fall off.
Deep fry in oil until golden brown. It only takes a minute or so.
 
 

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Rudolph’s Fresh Tomato Salsa with Pork Rinds

We’ve got an easy and low carb snack for spring. Bring Rudolph’s Fresh Tomato Salsa to any Bar-B-Q or picnic and you’ll be the hit of the party! Don’t forget the best part … grab a bag of any flavor of Rudolph’s Pork Rinds.
  

Ingredients

Rudolph Salsa and Pork Rinds

  • 5 ripe plum tomatoes, chopped
  • 3 green onions, chopped
  • 1⁄2 small red onion, chopped
  • 1⁄4 cup snipped fresh cilantro
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/8 tsp. black pepper
  • 1 bag of Rudolph’s Pork Rinds

 

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with Rudolph’s Pork Rinds.  

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Rudolph’s Peanut Butter Pork Rind Bars

We’ve just made our Original Pork Rinds a little sweeter. These unique Peanut Butter Pork Rind Bars use just the right amount of sugar and spice to jump start your holidays.

  • 1 Bag (5 oz) Rudolph’s Original Pork Rinds, crushed
  • 8 oz chocolate chips
  • 3/4 cup peanut butter

 

Directions

Melt together chocolate chips and peanut butter over low heat. Crush Rudolph’s Pork Rinds. Remove chocolate and peanut butter from heat and stir in crushed pork rinds. Spread into a 9×13 pan and chill until hardened. Cut into squares and serve.

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Rudolph’s Hot & Spicy Pork Rind Stuffing

Spice up your Thanksgiving Day feast with Rudolph’s Hot & Spicy Pork Rind Stuffing. It’s an easy and tasty side dish that is sure to become your new family favorite. If you’re looking for less of a kick, substitute Rudolph’s Hot & Spicy Pork Rinds with Southern Recipe Original Pork Rinds.

Ingredients

Rudolph Foods Pork Rind Stuffing

  • 1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds
  • 10 slices of crusty white bread
  • 2 Tbsp. Butter
  • 1/2 large Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 1 Egg, lightly beaten
  • 1 cup Chicken broth
  • 2 tsp Garlic powder

Directions

Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy.
*Note for less of a kick, use Southern Recipe Original Pork Rinds.

 

 

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Rudolph’s Chocolate Covered Pork Rinds

Just in time for Halloween, it’s Rudolph’s Chocolate Covered Pork Rinds. There’s nothing scary about combining chocolate and rinds. Try this easy rind treat at your next party … Nothing could be sweeter.

Ingredients

Rudolph Foods Chocolate Covered Pork Rinds

  • 1 bag of Rudolph’s Original Pork Rinds
  • 12 oz. of your favorite premium chocolate chips

Directions

Set up a double boiler: Heat a large saucepan filled with water over high heat; once it boils, reduce heat to a simmer. Set a heat resistant bowl on top of the simmering water. Add your chocolate and stir until completely melted.
Cover two sheet pans with wax paper. Dip each Rudolph’s Pork Rind into the melted chocolate, turning if necessary to coat the rinds on all sides. Shake well to remove extra chocolate, and transfer to the lined sheet pan. Repeat with entire bag of Rudolph’s Pork Rinds.

 

 

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Pork Rind Chicken Kiev

You may have tried Chicken Kiev, but we bet you haven’t tried it southern fried! We’ve taken this traditional Russian favorite and made it even better by using Southern Recipe Pork Rinds. Want to step up the heat? Try the Hot & Spicy Pork Rinds … It’s sure to warm up your plate.

Ingredients

Rudolph Foods Chicken Kiev

    • 4 large chicken breasts — boneless
    • 1 egg—beaten

    Garlic Butter

    • 1/4 cup butter—softened
    • 1 tablespoon parsley
    • 1/8 teaspoon garlic powder

    “Bread” crumbs

    • 1 1/2 ounces Southern Recipe Pork Rinds
    • 2 tablespoons Parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 1 pinch garlic powder

    Directions

    Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes. Crush pork rinds finely. Combine crushed pork rinds with other “bread” crumbs ingredients (Parmesan cheese, oregano, parsley, and garlic powder). Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center. Dredge rolled up chicken breasts. Dip in or brush with egg and roll in “bread” crumbs. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered baking sheet (with sides) and bake uncovered at 425°F for 40 minutes.

     

     

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Bean Beer Dip with Pork Rinds

The pig skin season is finally here and there’s no better tailgating combination than football, beer, cheese and of course pork rinds! Our hefty rind crunch adds the extra punch to tackle your man-sized hunger. Try Sweet BBQ or Hot & Spicy Pork Rinds to kick up the rind flavor.

Ingredients

  • 18 oz. cream cheese; softened
  • 8 oz. Cheddar Jalapeno pepper cheese; cubed or Velveeta
  • 1/3 cup beer
  • 1 cup black beans; drained and rinsed
  • 1/2 cup Sliced onions
  • 1/2 cup Chopped tomatoes
  • 1 bag of Your Favorite Rudolph Foods Pork Rinds

Directions

Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, onions and tomatoes. Heat until warm. Makes 3 1/2 cups. Enjoy with your favorite Rudolph Pork Rinds.

 

 

 

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Rudolph’s Sweet Pork Rinds Delight

Ingredients

Sweet Pork Rind Delight

  • 6 ounces Rudolph’s Original Pork Rinds
  • 2 tablespoons ground cinnamon
  • 4 tablespoons powdered sugar
  • 1/4 cup and 2 tablespoons butter, melted

Directions

Place Rudolph’s Original Pork Rinds in a large baking dish. In a small bowl, stir together the cinnamon and powdered sugar. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the pork rinds. Sprinkle with the cinnamon and sweetener, stirring to coat evenly. Serves 6

 

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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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