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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prep time: less than 15 minutes
servings: 4 to 6
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.
Great for diabetics because it uses Splenda.
1. How many grams of carbs are in one serving of pork rinds?
| a) 0 | b) 5 | c) 10 | d) 15 |
2. When was the first Rudolph Foods pork rind eating contest held?
| a) 2009 | b) 1990 | c) 2005 | d) There hasn’t been one |
3. What team did Rudolph Foods brand, Southern Recipe, sponsor at Punkin Chunkin 2010?
| a) Emancipator | b) American Chucker | c) Iron Tiger | d) Old Glory |
4. How many years has Rudolph Foods been loving and making pork rinds?
| a) 25 years | b) 100 years | c) 37 years | d) 55 years |
5. How many Weight Watchers points does one serving or pork rinds have?
| a) 10 points | b) 2 points | c) 4 points | d) 6 points |
6. If your sweet tooth is acting up, what Rudolph Foods product should you reach for?
| a) Chicharinas | b) Original Pork Rinds | c) OnYums | d) Cinnamon Twists |
7. What is the perfect dipping sauce for pork rinds?
| a) Guacamole | b) Ranch Dressing | c) Hot Sauce | d) All of the above |
8. Who said, “No man should be allowed to be President who doesn’t understand hogs.”?
| a) George H. Bush | b) Harry Truman | c) Rich Rudolph | d) George W. Bush |
9. During what war were pork rinds considered a delicacy?
| a) Revolutionary War | b) Spanish-American War | c) WW2 | d) War of 1812 |
10. Which of these is not a Rudolph Foods Product?
| a) Onion OnYums | b) Chile Limon Chicharinas | c) Cinnamon Twists | d) They make ‘em all! |
Answer key: a,a,b,d,c,d,d,b,a,d
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.
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.
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.
In a large punch bowl, pour fruit punch. Add pineapple chunks, blueberries and blackberries. Slide in the sherbet and slowly pour in the lemon-lime soda.
Enjoy dipping in and only selecting fruit-flavored treats that match your favorite team’s colors! Good luck!
Goes GREAT with hot snacks that need cooled down, like our Louisiana Hot OnYums! But you’ll love it with any of our snacks, too!
Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, scallions and tomatoes. Heat until warm. Makes 3½ cups.
Eat with your favorite Rudolph Pork Rinds.
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 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 OnYums. Choose Rudolph’s Original Pork Rinds or try Rudolph’s Hot & Spicy Rinds for Green Bean Casserole with a kick!
Thaw chicken and chop into ½ inch cubes. Cook in non stick pan in 1 tbsp vegetable oil until it is no longer pink. Add vegetables and one can of enchilada sauce and simmer.
Meanwhile, in a separate pan, soften the cream cheese on low heat and stir in the second can of green enchilada sauce and cumin (to taste). Mix well and remove from heat. Crush pork rinds in a separate bowl.
In a 2 quart baking dish, layer the following:
1 layer tortillas.
Then ½ of the crushed pork rinds covered with half of the cream cheese sauce. Follow with a layer of tortillas, then a layer of chicken/vegetables, then tortillas, then the remaining pork rinds and cream cheese sauce, tortillas and sprinkle with grated cheese.
Bake in a preheated oven 425° F for 25 minutes or until mixture is heated throughout.
Recipe by Michael Johnson of Terrebonne, OR
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• Unlike potato or corn chips, pork rinds have no carbs at all!
• Pepe's has joined Rudolph's and Southern Recipe on Facebook & Twitter!
• Our hometown of Lima, Ohio is the Pork Rind Capital of the World.
• Did you know? Pork rinds are President H.W. Bush’s go-to snack!
If you love our pork rinds, then you’ll love our other non-pork rind (gasp!) snacks! Try ‘em on for size and let us know which is your favorite.
•Rudolph’s Chile Limon Chicharinas
•Rudolph’s OnYums
•Rudolph’s Cinnamon Sugar Churros
•Pepe’s Duros de Harina
•Pepe’s Churros de Canela
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