Pork Rinds Recipes

Ingredients

• 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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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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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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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
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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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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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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!

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cook time: 30 minutes

prep time: 30 minutes

servings: 6

Ingredients

• 1 yellow bell pepper, slice
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 250 g (½ lb) Chicharron, in pieces
• ½ onion, diced
• 2 tomatoes, diced
• 1 cube chicken bouillon, dissolved in water
• 2 small bunches parsley, chopped

Directions

Brown the peppers and onions for 5 minutes. Add the chicken broth and tomatoes. Cook for 5 more minutes. Add the chicharron and cook for 2 minutes. Serve hot with chopped parsley.

Comments from our Recipe Testers

Colorful recipe. Very easy.

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cook time: 30 minutes

prep time: 30 minutes

servings: 4

Ingredients

• 4 cambray potatoes, quartered
• 2 tomatoes finely chopped
• 1 onion, finely sliced
• 3 serrano peppers, sliced
• 150 g (1/3 lb.) chicharron
• Salt, to taste
• Oil
• Water

Directions

Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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Ingredients

• 500 gr. (1 lb.) Beans
• ½ kg (1 lb.) onion
• 2 cloves garlic
• Salt, to taste
• Water
• 50 g (2 Tablespoons) Lard
• 250 g (½ lb.) Diced ham
• 150 g (1/3 lb.) Bacon
• ½ onion, chopped
• 3 serrano peppers, chopped
• 200 g ( 3/8 lb.) Chicharron
• 250 g (½ lb) Pork chop, diced
• Cilantro, to taste

Directions

Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!

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