Pork Rinds Recipes

“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”

Ingredients

• 3 cups pork rinds
• 2 large eggs
• 4 tablespoons butter, melted and slightly cooled
• 12 wings, cut in half at joints, wing tips discarded

Directions

Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)

Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.

Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.

Comments from Our Recipe Testers

Try flavored pork rinds for an added kick!

cook time: 45 minutes

prep time: 30 minutes

servings: 24 pieces

Charlotte Observer
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Ingredients

• 1 cup chopped celery
• ½ cup chopped onion
• Salt & Pepper to taste
• ½ stick of butter
• 14 oz of pork rinds, pulverized
• 1 can of sodium free chicken broth
• 1 packet of sweetener/suger

Directions

Sautee all but rinds and broth in a frying pan until celery and onions are
transparent and tender. Add broth and pork rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400° F until it sets like regular bread stuffing.

Comments from our Recipe Testers

Tasty with roast turkey!

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Ingredients

• 8 pork cutlets (or boneless chops pounded thin)
• 8 breakfast sausage links
• 1 egg, beaten with ½ cup of water
• 1 cup crushed pork rinds
• 8 oz tomato sauce (no sugar added for low carb)
• 1/8 teaspoon white pepper
• ¾ cup shredded cheese

Directions

Preheat oven to 325 F

Saute sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.

Chill thoroughly—at least an hour (this keeps them together, so don’t skip this step.)

Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° F until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.

Makes 8 servings.

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Ingredients

• 2 ripe avocados
• 4–5 green onions, chopped fine
• 1 small tomato, chopped fine
• 1 teaspoon lemon juice
• ¼ cup mayonnaise
• Salt and Pepper to taste
• Dash of hot sauce, optional

Directions

Mash avocados with a fork. Add finely chopped green onions and tomatoes. Blend with avocados. Add mayonnaise, lemon juice, salt, pepper, and hot sauce and mix well.

Serve with pork rinds.

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cook time: 45 minutes

prep time: 30 minutes

servings: 4 to 6

Ingredients

• 3 tsp of cooking oil
• 8-10 eggs, beaten lightly
• 2 tablespoons of chopped onion
• 7oz of pork rinds
• 2 chorizos (Mexican style sausage)
• 4 teaspoons of chopped cilantro leaves
• 2 cups of hot water
• Salt to taste
• Pickled jalapenos or hot sauce to garnish eggs
• Flour tortillas, warm (10-15 small)

Directions

Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.

To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.

Comments from Our Recipe Testers

Could substitute other meat to make it less spicy.

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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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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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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

Your Diet Recipes
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cook time: 30 minutes

prep time: 25 minutes

servings: 8 to 10

Ingredients

• 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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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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