Ingredients

• 1- 2 oz. bag Grandpa John’s Original Pork Rinds, divided
• 1 1/4 cup fine yellow cornmeal
• 3 tablespoons olive oil
• 2 cups sweet potatoes, peeled & chopped
• 1/2 cup yellow onions, chopped
• 1/2 cup cubanelle peppers, seeded & chopped
• 2 cloves garlic, minced
• 1 packet sazon seasoning with coriander & annatto
• 1/4 teaspoon pepper
• 1/2 teaspoon freshly grated orange zest
• 1 1/2 cups cooked pork shoulder, chopped
• 3 cups olive oil (for deep frying)
• 3 large eggs
• 3 tablespoons water

Sauce

• 1 cup coconut milk
• 1/2 cup reciato seasoning sauce
• 1/4 cup lightly toasted coconut

Directions

Grind half of the pork rinds in a food processor; add to a large bowl along with the cornmeal and set aside. Roughly crush the remaining pork rinds and set aside. Add three tablespoons olive oil to a large skillet and heat over medium temperature. Add the sweet potatoes; cook for ten minutes, stirring occasionally. Stir in the onions and cubanelle pepper; reduce heat to medium low, continuing to cook for another 10 minutes before stirring in the garlic, sazon seasoning, black pepper, orange zest and cooked pork. Continue to cook for five minutes; remove from heat and stir in the crushed pork rinds. Spoon one third of the mixture into a food processor; roughly pulse until blended. Return blended mixture to the skillet and allow to cool completely.

Meanwhile, heat three cups olive oil in a deep fryer or heavy bottomed pot on the stove top to 360° F. In a medium bowl, whisk well together the eggs and water; set aside. Form 16 fritters from the potato mixture by rolling firmly into balls.

Dip the balls into the beaten egg then roll into the cornmeal mix. Fry the fritters in the olive oil for about two minutes per side or until golden. While the fritters are cooking, mix together the coconut milk, recaito seasoning sauce and coconut; spoon into a serving dish. Drain the fritters on paper towels and serve with sauce.

Makes 16 fritters.

Recipe by Cheryl Perry of Hertford, NC
back to top

Ingredients

• 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
back to top

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
back to top

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
back to top

Pork Rind Crust Ingredients

• 1 bag (2.5 oz.) of Original Rudolph Foods Pork Rinds
• 2 tbs. butter, softened
• 1⁄4 cup egg

Pumpkin Pie Filling Ingredients

• ¾ cup brown sugar packed
• 1 cup sugar
• ¾ tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 cup pumpkin
• 1 ¼ cup evaporated skim milk
• ¾ cup egg whites whipped
• 2½ tsp vanilla

Directions

Crust: Using a food processor, grind the pork rinds into a fine powder. Mix in the butter and eggs until you get a doughy consistency. Spread the mixture into a pie pan of your choosing and bake at 450 degrees for 5 minutes.

Filling: Mix the sugars, cinnamon, ginger and nutmeg in a mixing bowl. In a separate mixing bowl combine the pumpkin, milk, egg whites and vanilla. Next mix the contents of the two bowls until you have a moist combination. Pour the mixture into the pie pan. Reduce heat to 375 and bake for 50–60 minutes or until the crust is a golden brown.

back to top

Ingredients

• 1 lb. Catfish filet*
• 2 eggs
• ½ cup milk
• ½ cup ground or chopped pork rinds
• ½ cup any fish breading
• Vegetable oil for frying

Directions

Mix eggs and milk together. In a separate bowl, combine pork rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

*You can replace the catfish with boneless chicken breast. That’s delicious too!

back to top

Ingredients

• 1 pkg Taco Seasoning
• 1 lb hamburger
• 1 lb sharp grated cheddar cheese
• 4 green onions sliced
• 1 8oz can of refried beans
• 1 bag of your favorite pork rinds

Directions

Make taco filling as directed on package. Add beans and mix well. Pour in small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with pork rinds.

Adapted from Mary Rudolph.
back to top

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows —OR— 4 cups miniature marshmallows
• 6 cups crumbled Churros (or try pork rinds for an added kick)

Directions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add crumbed Churros. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Ingredients

• 2 6" White Corn Tortillas
• 4 oz. Tilapia Ceviche
• 2 oz. Hass Avocado, diced
• ½ oz. Pepitas, toasted
• 2 oz. Romaine Lettuce, sliced
• 1½ oz. Mango, diced
• ¾ oz. Fried Pork Rinds
• ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

back to top

Ingredients

• 3 poblano peppers, roasted and peeled
• 4 small cambray potatoes, cooked and quartered
• 2 zucchinis, finely diced
• 2 tomatoes, finely diced
• 200 g ( 3/8 lb.) chicharrones, in pieces
• ½ small onion, diced
• 1 teaspoon oil
• Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

back to top