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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.

Low Carb Taco Salad

Ingredients

  • 1 bag of pork rinds, crumbled in pieces
  • ½ head of lettuce, chopped
  • ¼ of a tomato, diced
  • ¼ cup of sliced black olives
  • 4 oz. of cheddar cheese
  • ¼ lb. of cooked taco meat
  • Taco sauce or Salsa.

Directions

Mix together and serve for a delicious low carb salad.

Comments from our Recipe Testers

Great for a quick meal!

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Rollo de Queso, Aguacate y Chicharron (Avocado, Cream Cheese and Cracklin Roll)

cook time: 15 minutes

prep time: 1.25 hours

servings: 12 to 16

Ingredients

  • ½ lb. cream cheese, at room temperature
  • 1 avocado
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped white onion
  • 1 serrano chile, finely chopped
  • ¼ teaspoon fresh lime juice
  • sea salt to taste
  • 2 cups (2oz.) crushed chicharrones (cracklins)
  • Crackers of your choice

Directions

Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.

Cut the avocado in half, remove the pit, and scoop the flexh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in cilantro, onion, chile, lime juice, and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

Coat the roll completely with the crushed chicharrones. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving with crackers.

The roll can be made in advance and refrigerated for 6–8 hours, then set out at room temperature for 30 minutes before serving.

Comments from Our Recipe Testers

Easy to mix; challenging to roll together.

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Easy Meatloaf

cook time: 1 hour

prep time: 30 minutes

servings: about 6

Ingredients

  • 1 ½ lbs ground beef
  • 1 cup pork rind crumbs
  • 1 egg
  • 1/3 cup tomato sauce
  • 2 Tablespoons parsley
  • ½ cup grated parmesan
  • ¼¼ cup chopped onion
  • salt and pepper to taste

Directions

Mix all ingredients together in a bowl, making sure to distribute pork rind crumbs evenly. Shape mixture into a loaf and place in a shallow nonstick baking pan. Bake in a preheated oven at 350 degrees for 1 hour.

Total Net carbs: 1.8 grams per serving

Comments from Our Recipe Testers

Flavor good. Texture not as moist as traditional meatloaf.

Low Carb Diets
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Beef Patties with Mushroom Gravy

Ingredients

  • 1 ½ pounds ground chuck (or other lean ground beef)
  • ½ cup pork rinds—crushed
  • 1 large egg
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces canned mushrooms—do not drain
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions

In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4 and form into patties. Fry for 4 minutes on each side to brown, then add the mushrooms and liquid. Reduce heat, cover and let simmer 15 minutes, turning patties after 10 minutes. If the liquid boils off, add another ¼ cup water.

Add the cream and remaining salt and pepper. Cover and simmer over very low heat an additional 10 minutes or longer—until patties are cooked through. Turn patties to coat with sauce, then pour any remaining sauce and mushrooms over to serve.

Total Carbs Per Serving: 14g. Effort: Easy

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Cracklin’ Cookies

cook time: 15 minutes

prep time: 20 minutes

servings: 8 dozen

Ingredients

  • 4 cups cracklins
  • 4 cups flour, more if needed
  • 2 cups sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 1 cup milk, more if needed

Optional Ingredients

  • Walnuts
  • Minced Meat

Directions

Sprinkle with lots of sugar on top before baking. Bake at 350° F

Comments from Our Recipe Testers

Used #7 scoop or 2 1/2 tsp. drops for cookies.

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Porkyrooms

cook time: 15 minutes

prep time: 30 minutes

servings: 10

Ingredients

  • 20 medium size mushrooms (fresh)
  • 1 bag (2 3/8 oz.) pork rinds
  • 5 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 1/8 teaspoon pepper
  • 1/2 teaspoon M.S.G. powder
  • 1/2 cup fine bread crumbs

Directions

Wash mushrooms under running water. Drain on paper toweling. Removes stems and chop fine.

Put pork rinds through fine blade of food grinder.

Melt 3 tablespoons of butter in a small skillet. Add chopped onion and chopped mushroom stems to melted butter and saute until onion is transparent and mushrooms release their juice.

Add the pork rinds, pepper, and M.S.G. Blend thoroughly until mixture is moistened. Fill mushroom caps with this mixture.

Melt remaining butter in skillet, add bread crumbs and mix together.
Dip filled mushrooms into buttered bread crumbs.
Place in a 9 inch pie pan and bake for 15 minutes in a 350° oven.

Dust with paprika and garnish with parsley sprigs.

Delicious as an hors d’oeuvres or appetizer. Serves 5

Comments from Our Recipe Testers

Yields about 20 mushrooms.

Adapted from Mrs. Mary L. Lucas from Dayton, OH
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Peruvian Style Pork Rind Dip

Ingredients

  • 2 cups cottage cheese
  • 2 hard–boiled egg yolks
  • ¼ cup mayonnaise
  • 1 or 2 tablespoons ground hot peppers or Tabasco Sauce
  • 2 tablespoons finely chopped onion
  • Salt and Pepper to taste
  • A few drops lemon juice

Directions

Mash cottage cheese and egg yolks with pastry blender. Add mayonnaise and mix well. Add peppers, onion, salt, pepper or Tabasco Sauce and lemon juice. Beat well.

Serve chilled with pork rinds as an appetizer.

Preparation time: 30 minutes

Yield: 2½ to 3 cups

Adapted from Mary Rudolph
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Cracklin’ Corn Bread

cook time: 30 minutes

prep time: 25 minutes

servings: 8 to 10

Ingredients

Cracklin Corn Bread

  • ¼ cup all-purpose flour
  • 1½ cup yellow or white cornmeal
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup sour milk or buttermilk
  • 1 cup cracklins (crumbled)
  • 1 beaten egg, room temperature

Directions

Preheat the oven to 400 degrees.

In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.

Pour batter into a medium–size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface.

Bake 30 minutes, until it is well–browned. (Reduce oven by 25 degrees if using a glass pan.)

Preparation time: 25 minutes

Cooking time: 30 minutes

Yield: 8 to 10 servings

NOTE: Cracklin’ Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

Comments from Our Recipe Testers

Serve with butter or jam. Closer to traditional southern cornbread.

Adapted from “The Complete Book of Breads”, Bernard Clayton, Jr., Simon & Schuster, 1973
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You Won’t Believe It’s … Not French Toast

cook time: 5 minutes

prep time: 25 minutes

servings: 2 to 3

Ingredients

  • ½ of a 3–oz. bag of unflavored pork rinds
  • 2 eggs
  • ¼ cup heavy cream
  • 3 pkts Splenda®
  • ½ teaspoon cinnamon
  • ½ teaspoon egg nog extract [optional]

Directions

Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like—or put them in a Ziploc bag—air removed—and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a “gloppy” phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don’t tell someone who eats them, they will never have a CLUE that these little french toast pancakes are made with pork rinds. And everyone loves ’em. Really. Yeah, really. Would I kid you?

Less than 1 carb per serving.

Extremely Important Notes:

Rinds that are super crunchy don’t work well for this. It’s also important that they be very well crushed—just one step above dust.

Also—remember to let it really get to its “gloppy” phase and don’t rush it. Plus, make sure the skillet is hot before you start adding the mix—with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you don’t have any, we suggest you substitute a vanilla, rather than just leaving it out.

Adapted from Maehing Schenck from Summerville, SC
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Fresh Tomato Salsa with Pork Rinds

Ingredients

  • 5 ripe plum tomatoes, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • ¼ cup snipped fresh cilantro
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/8 tsp. black pepper
  • 1 bag of 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 plain pork rinds.

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